buckeyes Yum

I usually make the buckeyes with rice krispies.  Scott does not like them at all so this year I was looking through my candy recipes and found a recipe for buckeyes with no rice krispies so thought I would try them.  So I made these and had him try them.  He said they were good.  Then a few days later I saw him eating another one.  Well let me tell you him eating them again really means a lot.  So I thought I would share the recipe on here.   Hope you try them there really good.

Peanut Butter Buckeyes

 
Kids will have a ball making these rich treats. Although the centers are traditionally creamy, you can add graham crackers to the mix if you prefer crunchy.

Makes about 7 dozen buckeyes.

1 1/2 cups peanut butter 6 cups confectioners' sugar 1 cup (2 sticks) butter, softened 1/2 teaspoon vanilla extract 6 whole graham crackers, pulverized into crumbs (optional) 4 cups semisweet chocolate chips

Step 1
Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)

Step 2
Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.

Step 3
Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.