The recipe for these sinful little jewels came to me by
way of my neighbor, who is from Ohio. Bet you can't eat just one....
Prep Time: 10 minutes plus chill time Serving Size:
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup smooth peanut butter
- 2 cups powdered sugar
- 3/4 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
Cream butter and peanut butter in a bowl with an electric
hand mixer until smooth. Add vanilla and stir. Measure
powdered sugar then sift into butter mixture. Mix until well
blended; the dough will be stiff. Shape 1/2 ounce portions
into 1 inch balls and place on a cookie sheet lined with
parchment or waxed paper. Refrigerate until firm, at least
30 minutes. When firm, melt chocolate chips and shortening
over low heat in saucepan until melted. Remove from heat.
Using a toothpick, dip Buckeyes in chocolate mixture,
leaving a bald spot at the top of each ball. Carefully place
back on cookie sheet, chocolate side down. Keep chocolate
melted by returning occasionally to heat. Buckeyes may need
to be stored in an airtight container in the refrigerator,
depending on ambient temperature.