This buckeye recipe belongs to my sister-in-law Amy and it is the best.



For the peanut butter balls:

  •     2 cups smooth peanut butter (not the natural kind)
  •     1/4 cup butter (room temperature)
  •     3-3/4 cups powdered sugar


For the chocolate coating:

  •     2 cups or 12 -14 ounces chocolate
  •     2 tablespoons Crisco



Step 1: To make the peanut butter balls: Cream all ingredients together with a mixer.

Step 2: Form into one inch balls on wax paper lined cookie sheet  and freeze one hour.

Step 3: To make the chocolate coating: Put chocolate and crisco in microwave for 1 minute and then stir. 

Step 4: Melt remaining chips in 10-15 second burst but don't get to hot. 

Step 5: Dip frozen balls and place back on wax paper lined cookie sheet in freezer to harden.

Step 6: Wet your finger to remove toothpick mark on top of candy.


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