Ingredients
BUCKEYE CANDY
1 stick butter
1 lb. Bag confectioners/ powdered sugar
1 1/2 c. Smooth peanut butter
2 tsp. Vanilla
1 lb. Dark dipping chocolate
Instructions
DIRECTIONS;
Cream all ingredients except chocolate together.
On buttered cookie sheet place rows of ball shaped mixture (1 teaspoon).
Refrigerate for 2 hours.
Over double boiler melt chocolate.
Use toothpicks to dip peanut butter balls in chocolate.
Dip balls 3/4 of the way into the chocolate so some peanut butter shows.
Smooth toothpick hole away with damp finger.
