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Buckeyes Recipe

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This recipe for Buckeyes, by , is from From Our Table To Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hattie Acampora


1 cup (9oz.) creamy peanut butter
¼ cup butter or margarine, at room temperature
1 tsp. Vanilla
1 ½ cups confectioners sugar
½ cup four
2 cups (12oz.) semisweet chocolate chip cookies, melted

Line 2 cookie sheets with waxed paper.
Beat peanut butter, butter, and vanilla in a medium size bowl with electric beater until smooth.
Gradually beat in confectioner’s sugar and flour until well blended.
Roll rounded teaspoonfuls into balls.
Arrange on prepared cookie sheets And refrigerate for 1 hour until firm.
Melt chocolate as per package directions.
Spear one ball at a time with a wooden toothpick and dip in chocolate.
Sometimes a spoon may be needed.
Cover about ⅔ of the way on the peanut butter ball.
Arrange chocolate side down on prepared cookie sheets.
Smooth over toothpick holes.
Refrigerate again, about 15 minutes until chocolate is set.
Store in tightly covered container, in refrigerator, up to 2 months.

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