BUCKEYES (Chocolate Covered Peanut Butter Balls)
Yield: About 10 dozen
creamy peanut butter (do not use freshly ground or old-fashioned style)
unsalted butter (1/2 stick), room temperature
pure vanilla extract
semisweet chocolate, coarsely chopped (or chips)
1Mix first 4 ingredients in large bowl to blend.
2Cover and refrigerate 4 hrs. or overnight.
3Form mixture into 3/4 inch diameter balls.
4Place on baking sheet and freeze 1 hr.
5Line additional baking sheets with waxed paper.
6Melt chocolate in top of double boiler over barely simmering water, stirring until smooth.
8Take 1/4 of the peanut butter balls from freezer.
9Stick a toothpick in one and dip into chocolate, coating 3/4 of the ball; let excess chocolate drip back into pan.
10Place chocolate side down on prepared sheet.
11Repeat with remaining peanut butter balls.
12Refrigerate until chocolate is firm.
13Place each in a paper candy cup or mini muffin liner; store in airtight container in refrigerator.