Robin's Creamy Buckeye Candies

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   Note: I have used name brand peanut butter but have found they're tasteless.

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   Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.

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   Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste.

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   If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.

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   Add peanut butter and softened butter to mixer.

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   Mix at medium speed while adding powdered sugar.

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   Continue to mix until all ingredients are well blended.

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   Mixture will appear crumbley but will smooth when made into balls.

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   Place the mixture into the refrigerator for at least 15 minutes.

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    It's is easier to handle and will stick less when cold.

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    Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray.

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    Place the tray into the freezer for at least 20 minutes.

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    This allowed the balls to harden, making them easier to dip without falling off the toothpick.

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    Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).

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    Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball.

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    It should resemble a Buckeye nut.

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    Allow excess chocolate to drip off.

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    Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.

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    If more chocolate is preferred, they can be doubled dipped into the chocolate.

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    If the balls start falling off the toothpick just pop them back into the freezer to chill again.

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    To finish, close the toothpick hole by gently pushing the hole closed with your fingers.

* Per serving · 4 servings · Values may vary.