We want to thank Barbara Geest for her great recipe. It is the best Buckeye
we have ever tasted!
1 cup 10x Sugar
1 cup Peanut Butter (creamy)
1 1/2 oz. White Chocolate (Melted)
1 Tablespoon plus 1 teaspoon Unsalted Butter (room temperature)
1/3 teaspoon Vanilla
1 pound Dark Chocolate (Melted)
Mix Peanut butter and 10x sugar together. Mix white chocolate, butter, vanilla
and salt together. Combine both mixtures, mixing well. Form into
1 1/2 inch balls. Put in freezer for 30 minutes.
Melt dark chocolate. Use a toothpick to dip Peanut butter balls into dark
chocolate. Place balls on a waxed paper lined cookie sheet
Store in refrigerator for up to one week or in the freezer for up to one month.