Place the peanut butter, unsalted butter, and salt in a microwaveable bow, and heat in microwave for about one minute or until just soft(check and stir every 20 seconds). Stir in the vanilla extract and powdered sugar and mix until it has the consistency of a dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the baking sheet and refrigerate for about 1 hour, or until firm. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peaqnut butter ball from the melted chocolate, allowing the excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve- place in small fluted candy cups.
If using salted butter omit salt.
Note- If you want to make buckeyes- place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Originally Submitted
12/12/2010
0 Out of 5 from
0 reviews
You can add this Peanut Butter Balls (Buckeyes) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
