BUCKEYE BALLS

from a recipe of Carole Kelley's

Perfect for the Christmas Holidays!

Feb 17, 2014

- 1 jar creamy peanut butter (16 oz)
- 1 cup all purpose flour
- 1/2 cup butter at room temp
- 1 bag semi-sweet chocolate chips (12 oz)
- 2 tsp vanilla
- 3 cups powered sugar (a 16 oz box is ok)
- 2 tbs oil (preferably canola oil)

Beat the PB, butter and vanilla together in a large electric blender. Gradually add flour and sugar. Mixture will be quite "doughy".
Roll 3/4 inch balls (or smaller) of the mixture onto a cookie sheet lined with wax paper and chill for an hour. Using a small ice creme scoop to pre-measure each ball works good.
NOTE: At this point you may find that the dough doesn't stick together when you are forming the balls, which means that the PB you are using has a reduced oil content. No problem, simply add some vegetable oil a TBS at a time to the mixture until you get the desired results.
Melt the chocolate chips according to the directions on the package. (50% for 3-4 minutes)
Add 2 tbs of veg oil to the chocolate to make it adhere to balls easier.
Using a toothpick, dip about 75% of each ball into the chocolate.
note: its best to work with warm chocolate and cold PB balls,I keep the chocolate in a pyrex over simmering water while I work.
Only take 10 balls out of the freezer at a time as you dip them into the chocolate. As the balls are finished return them immediately to the freezer.
After 15 minutes transfer them to an airtight container and freeze them for up to 2 months.

Makes approx 50 balls.