Saturday, December 8, 2012



3 cups confectioners’ sugar

1 cup creamy peanut butter

4 tablespoons (1/2 stick) butter, at room temperature or softened in microwave
 (who has time to let it sit!)
1 teaspoon vanilla extract

3 cups semisweet chocolate chips

1. Line a baking sheet with parchment paper.
2. In a bowl, beat together the sugar, peanut butter, butter, and vanilla (or you can mix it with your hands). The dough should end up slightly crumbly.
3. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball.

4. Place in the freezer and chill for 1 hour.
5. In a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth.

6. Holding a ball by the toothpick, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the “buckeye.” Let the excess chocolate drip back into the pot. Put the buckeye to the baking sheet. Repeat with the remaining balls.
7. Cover loosely with plastic wrap and refrigerate.

8. Enjoy the delicious buckeyes with a nice glass of milk! Yum!

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