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.