Jill's Peanut Butter Buckeye Balls

If you like Reece's Peanut Butter cups, you are going to LOVE these babies. This fantastic little recipe comes to you from my dear friend and co-worker Jill Huselton. In fact, the infamous pastry chef Rob Palmer even refered these gems as 'truffles'. This recipe is done in steps, but the end result is a smooth, savory ball of heaven.

Peanut Butter Buckeye Balls - 60 pieces

Ingredients:

• 1 pound powdered sugar
• 1 stick butter
• 1 t vanilla
• 12 oz jar creamy peanut butter
• 12 oz chocolate chips
• 2 T Crisco (yep, I said Crisco)

Directions:

• Combine powdered sugar, butter, vanilla and peanut butter
• Form small balls with the mixture
• Place balls in freezer (dang, that doesn't read well) for two hours
• Once the peanut butter balls are frozen, melt chocolate chips and Crisco in a slow cooker or double boiler.
• Using a toothpick, dip each peanut butter ball into the melted chocolate mixture.
• Once dipped, use another toothpick to place the dipped ball on wax paper.
• Refreeze the dipped peanut butter balls
• Serve chilled or at room temperature