I know, it’s blog-free Saturday, but I couldn’t resist!
The following recipe was inspired by this photograph, from my food-photographing flickr friend, PATierney. This goes out to you, PAT!
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“Buckeye” peanut butter & chocolate candies

You’ll need:
1/2 c. peanut butter
3 T. butter (or ‘margarine’) slightly softened
1 1/2 c. powdered (confectioner’s) sugar
1 c. chocolate chips (I used milk chocolate & use more if you want to cover the ‘buckeyes’ completely)

Makes 2 dozen (24) 1″ +/- round candies.

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Combine butter and sugar (I used a fork to ‘cut’ it in, but I’m sure a hand mixer would work a LOT better/quicker)
Add peanut butter and mix to combine.

Roll mixture into balls and place on a cookie sheet (on a piece of wax paper or foil.)

Refridgerate for 30 minutes, then place in freezer for 15-30 minutes – or longer if you’ve got things to do, etc. They’ll be fine.

When you’re ready to coat them, melt the chocolate in a double boiler or microwave (you’ll have to reheat it a couple times if you use the microwave.)

Retrieve the now hardened peanut butter balls, stick a toothpick in and dip into the chocolate – halfway or all the way, the choice is yours. Place on the same cookie sheet and continue until they’re all done. Once they’re covered, it’s back into the fridge for 15-30 minutes and they’re ready to go/devour!