Buckeyes

Make the peanut butter balls: Beat the first three ingredients together until smooth. Beat in the sugar. Roll the dough into balls and transfer to wax paper-lined baking sheets. Press a toothpick into each ball and chill in the freezer.

Melt the chocolate: Meanwhile, gently melt the chocolate in a double boiler on the stove.

Dip the peanut butter balls: Holding it by the toothpick, dip each peanut butter ball into the melted chocolate. Make sure to leave a small piece of peanut butter showing at the top.

Refrigerate the buckeyes: Return the peanut butter balls to the baking sheet. When all the balls are coated, transfer them to the refrigerator until the chocolate is set.

Gather all ingredients.

Beat peanut butter, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy.

Beat in 4 cups sifted confectioners' sugar until dough is stiff, firm, and dry with no lumps; adding more sifted sugar as needed.

Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes.

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

Hold the toothpicks and dip frozen peanut butter balls into the melted chocolate, leaving a small portion of peanut butter showing at the top.

Return to the cookie sheet, remove and discard the toothpicks, and refrigerate until ready to serve. Enjoy!