Bitsy's Kitchen
Buckeyes
1 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 tsp. vanilla
1 1/2 cup confectioner's sugar
1/2 cup flour
1 cup semi-sweet chocolate chips, melted
Line 2 cookie sheets with waxed paper.
Beat peanut butter, butter, and vanilla in medium size bowl. Gradually beat in sugar and flour until well blended. Roll rounded teaspoonfuls into 1 inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm.
Spear one ball at a time with a wooden pick and dip in chocolate to cover about 2/3. Arrange chocolate side down on wax paper. Chill. Smooth over toothpick holes. Store in tightly covered tin in refrigerator for up to 2 months.
Makes about 60 balls