Buckeyes

Yield: 6 servings

Measure Ingredient
2 cups Powdered Sugar
1½ cup Creamy Peanut Butter
½ cup Unsalted Butter, Room Temp
1 teaspoon Vanilla Extract
1 pounds Semisweet Chocolate, Coarsely Chopped

Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for at least 4 hours or overnight.

Form peanut butter mixture into ¾-inch diameter balls.

Arrange on baking sheets. FREEZE 1 hour.

Line additional baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Remove ¼ of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating ¾ of ball. Let excess chocolate drip back into pan. Arrange chocolate side down on prepared sheets. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. Serve Buckeyes well chilled. Makes approx.

* I use a bag of Nestle choc. chips, melted.

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