Angela's Buckeye Balls

Recipe View 5 mins In a large bowl, combine the melted butter, sifted confectioners' sugar, peanut butter, and vanilla extract. Mix thoroughly until a smooth, cohesive dough forms. (5 minutes)

Recipe View 1 hrs Cover the bowl and refrigerate the peanut butter mixture for at least 1 hour, or until it is firm enough to handle. (1 hour)

Recipe View 20 mins Remove the chilled mixture from the refrigerator. Using a tablespoon or small cookie scoop, roll the dough into 1-inch balls. Place the formed balls on a baking sheet lined with waxed paper or parchment paper. (20 minutes)

Recipe View 10 mins In the top of a double boiler (or a heatproof bowl set over a simmering pot of water), combine the semi-sweet chocolate chips and vegetable shortening. Melt over medium heat, stirring constantly until smooth and glossy. (10 minutes)

Recipe View 25 mins Using a toothpick or dipping tool, carefully dip each peanut butter ball into the melted chocolate, leaving a small portion of the peanut butter exposed at the top to resemble a buckeye nut. (25 minutes)

Recipe View 5 mins Place the chocolate-covered balls back on the prepared baking sheet. If necessary, gently smooth any toothpick holes with your finger before the chocolate sets. (5 minutes)

Recipe View 30 mins Refrigerate the Buckeye Balls for at least 30 minutes, or until the chocolate is firm and completely set. (30 minutes)

Recipe View Once the chocolate is firm, remove the Buckeye Balls from the refrigerator and serve. Store any leftovers in an airtight container in the refrigerator.