Buckeyes

1. 1

   In a bowl, combine peanut butter and butter until totally combined; smooth and creamy.

2. 2

   Stir in vanilla; mix well.

3. 3

   Add powdered sugar a little at a time until dough-like and easy to form into balls. Depending on weather conditions, you may use more or less.

4. 4

   Roll into balls and place on waxed paper lined cookie sheet. Refrigerate until firm; about 1-2 hours.

5. 5

   Melt chocolate in microwave or on top of a double boiler until completely melted and smooth.

6. 6

   Remove balls from fridge and dip bottom half only into the melted chocolate. Return to waxed paper lined sheet to dry.

7. 7

   When done dipping all, drizzle remaining chocolate over the tops (I use a spoon). Allow to dry completely. Store in airtight container in the refrigerator. ENJOY!

8. 8

   NOTE: This recipe will yield anywhere from 48-60 buckeyes depending on size. I use a small cookie scoop to keep balls uniform. This is also great at Easter to shape into egg shapes, dip into melted chocolate and decorate with sprinkles or as desired.

* Per serving · 4 servings · Values may vary.

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