Ingredients
1 C Peanut butter
1 Stick butrter, unsalted
1 1/2 C Confectionersw sugar
1/2 tsp Vanilla extract
1/3 C All purpose flour
12 oz. Semisweet chocolate chips
2 oz. Unsweetened chocolate, chopped
Preparation
Line two 4-sided sheet pans with parchment paper.
Beat together peanut buttrer, butter, sugar and vanilla in a bowl iwth electric mixer until smooth. Stir in flour.
Roll mixture into 3/4 inch balls and arrange on sheet pan in one layer. Freeze 1 hour.
Melt chocloate in a heatproof medium bowl over a pan of simmering water, stirring occasionally, until smooth.
Working in batches, use wooden picks to dip peanut butter balls into chocolate to form a buckeye (almost entire ball should be covered in chocolate), letting excess drip off before placing on second sheet pan.
Freeze until chocolate is set, about 1 hour. Remove wooden picks and serve.
Buckeyes keep, in an airtight container, frozen, up to 1 month.
