Buckeyes Recipe

  American Cookie

1 3/4-cup creamy peanut butter (not the "natural" kind)
1 cup butter or margarine, softened
4 1/4-cups powdered sugar
2 cups semi-sweet chocolate chips
1 tablespoon vegetable oil

In large bowl, cream together peanut butter and butter until light and creamy. Beat in powdered sugar until well blended. Form mixture into small balls, about 3/4-inch in diameter.

Place on waxed paper lined cookie sheets and chill for 8 hours or overnight. Melt the chocolate chips with the vegetable oil over hot water, stirring until smooth and melted. Using a toothpick, dip bottom half of each ball into chocolate and return to waxed paper. Refrigerate until hardened. Store between layers of waxed paper.
About 100 pieces.
The last time I made these, I had to melt another cup of chocolate chips with 1/2 tablespoon oil to have enough chocolate to coat all the pieces.


Copyright © 2007 Epicurean.com
All rights reserved