Buckeyes

From the Kitchen of: Christine Polio
Source:

Ingredients:

1 cup creamy peanut butter

4 ounces plus 3 tablespoons
unsalted, softened butter

1 teaspoon vanilla extract

3 1/2 to 4 cups confectionary
sugar (about 1 lb.)

1/2 cup very fine graham cracker crumbs.

3 cups semi-sweet chocolate

Directions:

With a wooden spoon or large mixer with a paddle attachment, beat peanut butter and vanilla until smooth, slowly stir or beat in confectioners' sugar and graham cracker crumbs. Mixture will be dry but will hold together when shaped into balls.
Shape mixture into one inch balls: place onto wax paper cookie sheets and chill in freezer until firm.
Melt the chocolate over hot water. Spear a peanut butter ball with a tooth pick and dip the ball into chocolate to cover most of it. Place the chocolate side down on a cookie sheet. If desired, leave the top uncovered to resemble the Ohio buckeye nut. If desired drissle more butter over the balls to fill in the gaps made by the tooth picks. Refrigerate buckeyes for about two hours or until chocolate is set. Store buckeyes slightly covered in the refrigerator or freezer.
Makes about 5 dozen buckeye candies.'