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  • 3 tablespoons salted butter, softened
  • 1/2 cup creamy peanut butter*
  • 1 cup powdered sugar
  • 10 ounces dark chocolate melting wafers

  1. In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
  2. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
  3. Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
  4. Add toothpicks (for dipping) to each ball.
  5. Chill the peanut butter balls in the fridge or freezer for about half an hour.
  6. Melt the chocolate according to package directions.*
  7. Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
  8. As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.*
  9. Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
  10. Then remove all the toothpicks and cover up the holes with your finger (optional step).
  11. Store them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.*

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