This recipe really reminds me of my childhood. In fourth grade I actually performed a “How To…” speech on how to make these beautiful little things after my Mom taught me. That was my favorite day of class that year. We sat there for an entire day eating food in the classroom, something that usually was so forbidden it almost assured you a speedy trip to see Mr. Principal. I feel like that day was a prelude to this blog, and the food that I create on it. Did you guys ever have to do that dreamy speech as a kid? What’d you show people how to do?

Buckeyes
makes 24 candies, takes an hour

1 cup of peanut butter* (or all-natural peanut butter)
1/4 cup softened butter* (or a butter substitute)
2 cups of powdered sugar

Outside:
2 tablespoons of vegetable oil
1/2 bag chocolate chips* (or a dairy-free chocolate chip)

toothpicks (for dipping)

In a large bowl, mix together the peanut butter and butter. Add powdered sugar until the powdered it is fully mixed in, which is easiest when adding the powdered sugar slowly. Roll the mixture into round balls (about the size of a golf ball), poke them each with a toothpick, and store in the freezer for half an hour.

Melt the chocolate with the oil over the stove or in the microwave until creamy. Pull the PB balls out of the fridge and immediately dip each one into the melted chocolate before they have time to sweat so that the chocolate sticks. Place them on a cookie sheet covered in wax paper. Once they have all been covered in chocolate, freeze for another half hour before indulging.

* They’re easily vegan by making these substitutions.

Then they’re ready! Store them in your fridge until they’ve all been eaten. So delish.