2 1/2 – confectioner’s sugar (powdered sugar)
1/2 – cup (1 stick) butter, softened
1/2 cup + 2 tablespoons creamy peanut butter
1/2 – teaspoon vanilla extract
12 oz – Plymouth pantry chocolate almond bark
In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well. Using a small cookie scoop to make the balls. Scoop out one scoopful of peanut butter mixture. Roll into small balls and place on parchment paper. Place the balls in the freezer for 2 hours.
Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth. Using a toothpick dip each ball into the melted chocolate about 2/3 deep. Leave a portion of the peanut butter showing. Set on parchment paper to completely harden.
Recipe yields: 2 dozen
Buckeye recipe adapted from: The Red Hat Society Cookbook