| | Directions | | In a large bowl mix together the peanut butter, butter, vanilla and confectioner's sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 min. Melt almond bark in microwave (I use a crock pot). Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. |
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| Ingredients | | - |  | 1 1/2 cups peanut butter |
| - | | 1 cup butter (softened) |
| - | | 1/2 teaspoon Vanilla Extract |
| - | | 6 cups Confectioners Sugar |
| - | | 1 pack Chocolate Almond Bark |
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