buckeyes

Ingredients

1 1/2 ounces white chocolate chips
2 3/4 cups creamy peanut butter
4 tablespoons unsalted butter, softened
3 cups (12 ounces) confectioners’ sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

Instructions

1. Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer fitted with paddle, beat peanut butter, melted white chocolate, butter, sugar, vanilla, and salt on medium-high speed until just combined, about 1 minute. Roll dough into 1/4-inch balls and place on prepared sheet. Freeze until firm, about 30 minutes.

2. Microwave semisweet chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, 1 1/2 to 2 minutes. Using toothpick, dip chilled balls into melted chocolate, leaving top quarter of balls uncovered. Return balls to prepared sheet and refrigerate until chocolate is set, about 1 hour. Serve.

Recipe from Cook’s Country