BUCKEYES/ CHOCOLATE BALLS

Makes about 48 (1-inch) balls

Ingredients:

3 cups confectioners’ sugar

1 cup creamy peanut butter

4 tablespoons (1/2 stick) butter, at room temperature

1 teaspoon vanilla extract

3 cups semisweet chocolate chips

1/2 block of paraffin

*2 cups white chocolate chips

Directions:

1. Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

3. In the top of a double boiler, melt the chocolate chips and paraffin  stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate. Return the chocolate ball to the baking sheet. Repeat with the remaining balls.

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

**If you want to add the drizzle as we have here you will need white chocolate chips.

Follow the melting directions as before with the milk chocolate. Take a spoon and drizzle the white chocolate onto the chocolate balls after the milk chocolate has dried and cooled.