Did you know that Southern Living has a forum? You might have better luck posting this over there.

Here you go! Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42 Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!: Aunty Doe's Shortbread 1/2 lb salted butter - softened to room temperature 1/2 cup sifted icing sugar (confectioner's sugar) 2 cups flour Mix butter and icing sugar, then add flour, mixing by hand. Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. SharonCb

I dip a lot of Buckeyes every so often. This time, I put a heating pad in a large stainless steel bowl, put a towel over it (so it wouldn't get messy), then set my glass bowl of microwave-melted chocolate chips on top of the pad. The chocolate stayed a nice melty consistency - didn't start to "drag." (I actually can't take credit for this, though; I saw it on TV - America's Test Kitchen, maybe?) I never add extra fat to the chips and I also nuke them first. I used to put the Buckeyes in the fridge to set the chocolate, but have found that they're better if they "cure" at room temp.

Thanks, Carol, for the link. I know the method for tempering, but never temper baking chocolate when I use it to coat. I was trying to get opinions on whether a candy bar, such as TJ's Belgian dark chocolate would work to coat the truffles, without tempering, even if they didn't look professional. I just wanted to know if the chocolate would harden again. Since I couldn't find anything online that said it could work, I was hoping for experienced candy makers' opinions before I went to the trouble. I don't have a chocolate thermometer, nor had time to mess with tempering, so I just bought baking chocolate, melted it in the double boiler like I always do and it turned out fine. I'll use the candy bars for something else sometime. I appreciate you taking the time to try to help!