Saturday's Kitchen: Buckeyes

Being an Ohio girl at heart, these are a traditional Christmas cookie in our household. And just last year I attempted to make my own - they were so easy and so sinful, I made them again this year and decided to share the recipe here on Saturday Kitchen.

I hope you enjoy them as much as we do.

1 (2-pound) bag confectioners' sugar
3 cups creamy peanut butter
3/4 cup butter, softened
1 28 oz bag semi sweet morsels

Line a large tray or baking sheet with wax paper.

In an electric mixer, combine the confectioners' sugar, peanut butter, and butter,mixing until well blended.

Using a tablespoon measuring spoon, shape into one-inch balls.

Melt chocolate in a double boiler over low heat.

With a toothpick, dip each ball into the dipping chocolate until almost covered, leaving some of the peanut butter mixture exposed on top.

Place the balls on the tray and refrigerate until firm, about two hours.

As always, if you try it and like it, please do let me know.