| I got this recipe from Allrecipes.com This is pretty much what I do. If I'm in a hurry, I spread the peanut butter mixture in a 13 x 9 pan, then add the melted chocolate on top. The buckeyes are labor intensive, but very, very good! Also, sometimes I have to add more conf. sugar to keep it firm if I have to maintain them at room temp for any length of time. Oh, lastly, if I have parafin flakes on had, I add about a tsp or so. I think butter or crisco will do the same. It makes the chocolate easier to dip into. I usually keep them in the fridge if eating soon...or store them in the freezer to have on hand whenever I want them! Good luck! One of my favorites!! Buckeyes PREP TIME 15 Min
COOK TIME 5 Min
READY IN 50 Min
Original recipe yield 5 dozen
SERVINGS
Servings
INGREDIENTS * 1 1/2 cups peanut butter
* 1 cup butter, softened
* 1/2 teaspoon vanilla extract
* 6 cups confectioners' sugar
* 4 cups semisweet chocolate chips DIRECTIONS 1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. remove the toothpick and use it to smooth over the toothpick hole in the peanut butter. | 
