Ingredients:
2 Cup(s) Powdered Sugar
1 1/2 Cup(s) Creamy Peanut Butter
1/2 Cup(s) Unsalted Butter, Room Temp
1 Teaspoon(s) Vanilla Extract
1 Pound(s) Semisweet Chocolate, Chopped |
Directions: Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for
at least 4 hours or overnight.
Form peanut butter mixture into 3/4-inch diameter balls. Arrange on
baking sheets. FREEZE 1 hour.
Line additional baking sheets with waxed paper. Melt chocolate in top of
double boiler over barely simmering water, stirring until smooth. Remove
from over water. Remove 1/4 of peanut butter balls from freezer. Pierce
one with toothpick and dip into chocolate, coating 3/4 of ball. Let excess
chocolate drip back into pan. Arrange chocolate side down on prepared
sheets. Repeat with remaining peanut butter balls. Refrigerate until
chocolate is firm. Serve Buckeyes well chilled. Makes approx.
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