Buckeye Balls
Ingredients
- 1 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine (room temperature)
- 1 tsp vanilla
- 16 oz powdered sugar (3 3/4 cups)
- 12 oz chocolate chips
- 1/2 cup butter or margarine
Instructions
- 1
Line a baking sheet with wax paper. In a medium sized bowl, mix peanut butter, butter, vanilla and sugar with hands until mixture is crumbly. Shape dough into balls using 2 T. for each. Place on wax paper and put in refrigerator.
- 2
In the top of a double boiler over simmering, not boiling, water, melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup.
- 3
Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into melted chocolate so 3/4 of ball is coated. Return to wax paper, chocolate side down and remove pick. Dip all balls.
- 4
Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. Store in plastic container with wax paper between layers. Refrigerate.
- 2