Peanut Butter Buckeyes

• 3/8 quarts Creamy Peanut Butter
• 1 stick Butter (Room Temperature)
• 5/8 quarts Confectionary Sugar (more Or Less)
• 1 bar Melting Chocolate (or Almond Bark)

1. Mix the peanut butter, butter and sugar together. Use your hands if needed because it will be very thick. Dough should be nice and stiff but not crumbly and definitely not sticky.
2. Roll the dough into 1" balls and set them on a cookie sheet covered with wax paper. Store in freezer until very firm.
3. Melt chocolate (I microwave it in 30 second intervals until smooth and runny stirring in between.)
4. Get a few of the peanut butter balls out of the freezer (only about 10-20 at a time so that they remain frozen.) Using a toothpick, dip them into the melted chocolate. Make sure to leave a bit of the peanut butter showing at the top.
5. Place them back on the wax paper and into the freezer until the chocolate is set. Store in the fridge or freezer.

peanut butter, butter, confectionary sugar, chocolate

Taken from tastykitchen.com/recipes/desserts/peanut-butter-buckeyes/ (may not work)