Buckeyes Recipe 1

1 - 1/2 lbs confectioners' sugar
1 - 16 oz jar crunchy peanut butter
1 - cup butter, softened
1 - 12 oz pkg semi-sweet chocolate chips
1 - Tablespoon Crisco or vegetable oil

In the bowl of a food processor, add 1/2 the quantity of the
butter, sugar, peanut butter. Process until well combined.
Shape into 1 inch balls. Refrigerate. Repeat this process with
remaining ingredients.

In the top of a double boiler, combine Crisco or vegetable oil
and chocolate, simmering and stirring until chocolate has melted.
(If you don't have a double boiler, melt it in a small metal bowl
over boiling water in a saucepan; alternatively, use a microwave).
When melting chocolate, be careful not to allow any moisture to
touch it (or steam), as this will cause the chocolate to seize
and you'll have to start over!

Dip each ball in chocolate until partially coated. Place on wax
paper or silicone sheets.

Store, refrigerated, in an airtight container.

Submitted by: CM

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Buckeyes Recipe 2

1.5 cups peanut butter
1.0 cup butter, softened
0.5 teaspoon vanilla extract
6.0 cups confectioners' sugar
4.0 cups semisweet chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and
confectioners' sugar. The dough will look dry. Roll into 1 inch balls
and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the
handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of
barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick.
Leave a small portion of peanut butter showing at the top to make them
look like Buckeyes. Put back on the cookie sheet and refrigerate until
serving.