Buckeyes

aka little pieces of heaven... (ha ha, I'm teasing, but they ARE really good!)

recipe from Lori Thompson who found it in Family Circle magazine

BUCKEYES

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

2 cups confectioners sugar

2 cups semisweet chocolate chips

1. Line 2 baking sheets with waxed paper; set aside.

2. In a large bowl, beat peanut butter, butter, and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.

3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway (I prefer to use a double boiler, it keeps the chocolate at a more even temperature for easier dipping). (Hilary's notes: We don't have a double boiler, so I put a canning ring in a sauce pan, put water in and then put a glass bowl on top - it worked great!)

4. Pierce each ball with a toothpick (I've found a fondue fork works better if you have one) and dip into chocolate 3/4 of the way deep wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft. (Hilary's notes: It works so much better with COLD buckeyes - I kept taking them to the freezer. Otherwise they just fall off while you're dipping)

5. Chill in fridge for 45 minutes, until set. 

6. Try not to eat them all in one sitting!

Makes: about 4 dozen