Buckeyes

Directions

1. 1
   In a bowl, combine peanut butter and butter until totally combined; smooth and creamy.
2. 2
   Stir in vanilla; mix well.
3. 3
   Add powdered sugar a little at a time until dough-like and easy to form into balls. Depending on weather conditions, you may use more or less.
4. 4
   Roll into balls and place on waxed paper lined cookie sheet. Refrigerate until firm; about 1-2 hours.
5. 5
   Melt chocolate in microwave or on top of a double boiler until completely melted and smooth.
6. 6
   Remove balls from fridge and dip bottom half only into the melted chocolate. Return to waxed paper lined sheet to dry.
7. 7
   When done dipping all, drizzle remaining chocolate over the tops (I use a spoon). Allow to dry completely. Store in airtight container in the refrigerator. ENJOY!
8. 8
   NOTE: This recipe will yield anywhere from 48-60 buckeyes depending on size. I use a small cookie scoop to keep balls uniform. This is also great at Easter to shape into egg shapes, dip into melted chocolate and decorate with sprinkles or as desired.