Categories: candy, chocolate, peanut butter

Ingredients

• 1 cup peanut butter
• 1/4 cup butter
• 1 1/2 cups powdered sugar
• 6 ounces of dark chocolate wafers or other coating chocolate

Directions

1. Mix the peanut butter, butter, and sugar together adding more powdered sugar if necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm.

2. Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator.

3. Baker’s note: This recipe was tested with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. We prefer the 100% peanut butter.

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