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
Pinch Salt
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.