Buckeyes

1. 1

   Line two 4-sided sheet pans with parchment paper.

2. 2

   Beat together peanut buttrer, butter, sugar and vanilla in a bowl iwth electric mixer until smooth. Stir in flour.

3. 3

   Roll mixture into 3/4 inch balls and arrange on sheet pan in one layer. Freeze 1 hour.

4. 4

   Melt chocloate in a heatproof medium bowl over a pan of simmering water, stirring occasionally, until smooth.

5. 5

   Working in batches, use wooden picks to dip peanut butter balls into chocolate to form a buckeye (almost entire ball should be covered in chocolate), letting excess drip off before placing on second sheet pan.

6. 6

   Freeze until chocolate is set, about 1 hour. Remove wooden picks and serve.

7. 7

   Buckeyes keep, in an airtight container, frozen, up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.