BUCKEYES

Buckeyes

Ingredients

• 3/4 cup Skippy peanut butter
• 2 cups powdered sugar
• 1/2 cup butter, room temperature
• 1/2 teaspoon vanilla 
• 1/2 cup chocolate chips or 1/2 bag of Wilton Dark Chocolate Melts 
• 1-2 teaspoons palm shortening
• Wax paper
• Toothpicks

Instructions

1. Stir together butter and peanut butter in a medium mixing bowl. I used a wooden spoon.
2. Stir in powdered sugar and vanilla until the ingredients are combined in to a stiff, coarse dough.
3. Use a small cookie scoop to make balls with the peanut butter mix. Drop balls on to a wax paper lined cookie sheet. Stick a toothpick in to each ball.
4. Once all the dough has been scooped, stick the cookie sheet in the freezer for an hour.
5. After an hour, melt chocolate chips in a Wilton chocolate melting pot . Add a teaspoon of palm shortening, if desired (I'm not convinced this is necessary).
6. Once the chocolate is completely melted, remove the peanut butter balls from the freezer. Carefully remove the balls, on the wax paper, to the counter. Lay another sheet of wax paper on the cold cookie sheet.
7. Dip the peanut balls about 3/4 of the way in to the chocolate. Roll to allow chocolate to drip off and place the balls on the wax paper on the cookie sheet.
8. The chocolate should set up quickly on the cold balls and cookie sheet, but if it doesn't , put the sheet back in the freezer to allow the chocolate to harden.
9. Keep refrigerated.