Rebecca Dukes made these buckeyes for the 2006 CLAS cookie exchange.

16oz        creamy peanut butter
16 oz       XXX confectioners sugar
1 stick     Butter  (+ 2 TBLs if adding Rice Krispies, see note below)
1 teaspoon  vanilla
16oz        dark (semi sweet) chocolate

Recipe can be doubled. Will yield about 80 + buckeyes.

With electric mixer, blend peanut butter and butter until smooth then add
XXX sugar a little at a time, blending after each addition.  Be careful as
adding all the sugar can overheat your mixer.  When mixture is thick and
mixed as good as you think the mixer can handle, add the remaining XXX
sugar and the vanilla and then mix thoroughly by hand.

At this time, you can add up to 3 cups of rice krispies cereal for a little
crunch and to cut the sweetness some if you like.  If adding rice krispies,
be sure you put 1 stick + 2 tablespoons of butter in original mixture.

Mix by hand until all the mixture is sticking together.  Break off small
pieces (about 1 tsp - 1 tbl spoon (depending on preference) and roll into
balls.  Put the balls on cookie sheets covered with wax paper and put in
the freezer for 40-50 min. until frozen very firm.

Heat the chocolate by directions on the package.

Keep the chocolate warming on the stove (on low) while inserting toothpicks
in the frozen peanut mixture balls and dipping each in the chocolate to
coat, leaving a small round part at the top uncoated to resemble buckeye
nuts. Put the peanut butter balls back on a baking sheet covered with wax
paper and back in the freezer for a few hours until chocolate is completely
set.  Remove from freezer and store in cool, dry place.

You can vary with different nut butters, rolling the buckeyes in minced
nuts or powdered sugar, using dark chocolate, etc.

Enjoy - eat 'em up. Especially when our Gators play those Ohio Buckeyes for
the National Championship in January!!!

Becky Dukes