Peanut Butter Buckeyes

These taste like an over sized peanut butter cup.  They taste better than they look.  The recipe is easy but is hard to make them come out beautiful.  I’m still working on that part.

• 2 cups confectioners sugar
• 3/4 cup smooth peanut butter
• 4 tbsp. unsalted butter, melted
• 1 tsp. vanilla

Mix these ingredients together with a mixer.  It doesn’t take long to mix so  you could easily use a hand held mixer.  Roll the peanut butter mixture into small 1 inch balls, put them on a cookie tray covered in wax paper and freeze for 20 minutes.

• 12 ounces semisweet chocolate chips
• 1 tsp. vegetable shortening

Melt these 2 ingredients together, stirring often.  The problem I have found is that it doesn’t stay melted for long and it doesn’t stay creamy.  This is the difficult part.  Keep remelting. 

Take the peanut butter balls out of the freeze and dip in the chocolate, return to the cookie tray covered in wax paper.  The concept is the peanut butter should be peaking out but it isn’t easy working with these small goodies.  I have tried toothpicks and tongs.  This time I just went for the full dip on most of them.  I got too frustrated.

Stick them back in the freezer after you have finished.  Once they are totally firm, put in the refrigerator.  Good for a few weeks.