Buckeye Peanut Butter Candy

2 cups Peanut Butter, smooth (for best results,
don't use natural, organic for this)
2 sticks of Butter, softened
22 oz Powdered Sugar

1 - 12 oz bag semisweet chocolate chips (you make want to 

have another bag on hand just in case - my family tends 

to like them double dipped in chocolate for a thicker chocolate crust)

Mix well all 3 ingredients until evenly incorporated. Line a baking sheet

or tray with waxed paper to place the peanut butter balls.

Make balls the size of walnuts or smaller. If mixture is too wet to

roll into balls, you can add more powdered sugar, though this will make the

balls more dense and not as creamy in texture. I put them on a tray

and in freezer for an hour or so until they are firm and ready to roll.

You can use a melon-baller or a meatballer to make the job of rolling easier.

Place rolled balls on tray and refrigerate overnight or in freezer for

a few hours. This will make them easier for dipping.

Melt chocolate chips in double boiler. Dip the balls in melted chocolate and

place on lined cookie sheet. I use toothpicks to dip the balls in chocolate.

Cover about 3/4 of the ball in chocolate.

YOU WANT SOME OF THE PEANUT BUTTER FILLING TO SHOW.

This makes them look like the buckeye nuts.

Place back in refrigerator or freezer until chocolate sets.

Enjoy!