PD 2021 Holiday Recipe Book

Buckeyes

Submitted by Amber Haycook

INSTRUCTIONS Combine peanut butter and butter in the bowl of a standing mixer and beat until well-combined. Add brown sugar and vanilla extract. Stir well. Gradually add powdered sugar until completely combined. Scoop into Tablespoon sized balls and roll with the palms of your hand until smooth and round.** Place on wax-paper lined cookie sheet and freeze for 15-20 minutes. While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish or wide cup. Remove peanut butter balls from the freezer, spear the top of each with a toothpick and dip each buckeye ball into the melted chocolate. Return to the cookie sheet and remove the toothpick. Use the pads of your fingers to smooth over the toothpick mark. Allow chocolate to harden before enjoying. Best if kept refrigerated.

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INGREDIENTS

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2 Cups Creamy Peanut Butter 1/2 Cup Salted Butter, Softened 2 TBSP Brown Sugar, Packed 1-1/4 TSP Vanilla Extract 3-1/4 Cups Powdered 1 (12-ounce) Package of Dark Chocolate Melting Wafers

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Sugar

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**If the dough is too sticky to roll, add more powdered sugar, 1 TBSP at a time.