Directions:

   In the bowl of your stand mixer, cream the 4 sticks of butter with the peanut butter using a paddle attachment. Add the powdered sugar 1 cup at a time and mix until the mixture can be rolled into balls (for me it was 9 cups of confectioners sugar). Add the vanilla and mix thoroughly. 

     Shape into large marble-sized balls and place on a sheet lined with parchment paper. Refrigerate at least 1 hour. 

     Melt chocolate in a double boiler. I melt about 12 ounces at a time and add more when it starts to get low. 

     Using a toothpick, stick each ball and dip it in chocolate covering it most of the way. Place on parchment paper and remove toothpick. I use two toothpicks, one to hold the ball/dip and one to help remove the toothpick once it has been dipped. 

     Leave to set until chocolate is firm. Store extras in the fridge or freezer. 

Ingredients:

1 pound of butter, room temperature

2 C creamy peanut butter

8-10 C confectioners sugar

3 tsp vanilla

48 ounces semi-sweet chocolate chips

      These are a peanut butter lovers dream! I wasn't introduced to Buckeyes until I moved to Indiana. A friend at work gave me some for Christmas and I was hooked. Just think of a better version of the peanut butter cup, with more peanut buttery filling. Now that I've been making them for several years I've got the family addicted as well. Fair warning, this recipe makes a ton of buckeyes! If you want less I'd suggest 1/2 or even 1/4 of this recipe. 

*Makes about 12-13 dozen*