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BUCKEYES

Buckeye candies.`Sun-Times File Photo

Buckeye candies.`Sun-Times File Photo

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Updated: December 11, 2012 5:24PM



MAKES 56 CANDIES

1 1/2 cups creamy peanut butter

1/2 cup salted butter, softened

1 teaspoon vanilla extract

1 pound confectioners’ sugar

9 ounces semisweet chocolate chips

3 tablespoons solid vegetable shortening

Line a large baking sheet with wax paper and set aside.

In a medium bowl, blend peanut butter, butter, vanilla and confectioners’ sugar until smooth. Mixture will be stiff. Shape into balls using 2 teaspoons of dough for each. Place balls on prepared baking sheet and chill thoroughly.

In the top of a double boiler over simmering water, melt chocolate and vegetable shortening until smooth. Pour into a small, deep bowl.

Remove peanut butter balls from refrigerator. Using a skewer or toothpick, dip peanut butter balls in chocolate, leaving an “eye” undipped at the top of the ball so it resembles a buckeye. Return to baking sheet and chill to set chocolate.

Vicki Reicher, Glen Ellyn



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