Ready in 20 minutes

Servings: Yields  50 balls (less what is eaten during assembly!)

Calories  – Don’t Ask !

1938 – Hacks: Use melting chocolate in place of Belgian chocolate.

Ingredients

• 3 Cups Smooth Peanut Butter
• 1 Cup Unsalted Sweet Cream Butter – room temperature
• 2 Pounds Confectioners Sugar
• 2 Teaspoons Real Vanilla Extract
• 3 Cups Belgian Chocolate
• 3 Tablespoons Crisco (vegetable shortening)

Kitchen Supplies

• Basic Measuring Cups and Spoons
• Electric Mixer
• Sifter
• Small Ice Cream Scoop (approx. 1” diameter)
• Double Boiler
• Toothpicks or Skewer Sticks
• Parchment Paper

Preparation

1. In Mixer, Combine – Peanut Butter and room temperature Butter. Mix until creamy.
2. Slowly add : Sifted Confectioners Sugar, mixing until mixture is smooth.
3. Refrigerate for 30 minutes.
4. Form into 1 inch balls – using a small ice cream scoop. Roll until perfectly rounded.
5. Melt Chocolate in double boiler, adding Vegetable Shortening until melted. Gently stir into Chocolate until just incorporated.
6. Insert a toothpick into Peanut Butter Balls. Dip into Melted Chocolate, leaving the top uncovered where it looks like a real buckeye. Let excess Chocolate drip off and place on parchment paper to cool. Store in cool area.

Tips

Recipe may be cut in ½ or doubled. Best to use a small ice cream scoop to make balls, as they can be a little sticky.