Buckeyes

from Sarah Koob, pastry chef, Canoe in Vinings

Ingredients

• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter
• 2 cups confectioners’ sugar
• 6 oz semisweet chocolate, coarsely chopped

Directions

1. In an electric mixer, cream the butter, peanut butter & sugar until smooth.
2. Place in freezer for 2 hours.
3. Roll into small balls & place on a cookie sheet.
4. Melt the chocolates together in a double boiler or on low in the microwave.
5. Pick up a ball with a toothpick & dip into the chocolate leaving the center uncoated.
6. Place buckeyes on a cookie sheet lined with wax paper & place in freezer for 20-30 minutes.
7. Store in the refrigerator.

Notes

• You can substitute 6 oz. of chocolate chips for the semisweet chocolate.