Buckeyes

Ingredients

3 cups confectioner's sugar
1 cup creamy peanut butter
4 tablespoons butter at room temperature
1 teaspoon vanilla extract
3 cups semi-sweet chocolate chips

Directions

1. Line a baking sheet with parchment paper

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1 inch spheres. Place them on the prepared baking sheet and stick a toothpick into each one. Place in the freezer and chill for one hour.

3. In the top of a double boiler or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding the chilled peanut butter spheres by the toothpick and placing a fork under it to stabilise, dip it into the melted chocolate, leaving a small hole of the dough showing at the top as the "buckeye." Let the excess chocolate drip back into the pot. Return the buckeye to the backing sheet. Repeat with remaining peanut butter spheres.

4. Cover loosely with plastic wrap and refrigerate for at least two hours or overnight. Remove toothpicks prior to serving.

5. Result - deliciousness.