Buckeyes
No-bake peanut butter cookies with chocolate coating.
Ingredients
- 3/4 cup Peter Pan® Creamy Peanut Butter
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 2 cups confectioners' sugar
- 1-1/4 cups semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz)
- 1 tablespoon vegetable shortening
Directions
- Blend peanut butter, butter, salt, and confectioner's sugar together in a medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round. Refrigerate until set, about 30 minutes.
- Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium-low heat; blend well. Remove from heat.
- Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical "buckeye" appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.
