Cooking With Grandma Judy

Ingredients

• 1 (16 oz.) jar creamy peanut butter
• 1 cup margarine (Blue Bonnet), softened
• 1 ½ boxes (16 oz. size) powdered sugar  *see below
• 2 cups (12 oz.) chocolate morsels  *see below
• 2 tablespoons Crisco

Directions

Beat peanut butter and butter at medium speed with electric mixer until blended. Gradually add powdered sugar, beating until blended. Shape into 1 inch balls; chill 30 minutes or until firm.

Microwave chocolate and shortening in a 2 quart glass bowl at HIGH heat for 1 ½ minutes or until melted, stirring twice.

Using a toothpick, dip each ball in chocolate until partially coated, and place on wax paper to harden. Store in airtight container. Tastes best chilled.

**Total powdered sugar used is 5 ⅝ cups (slightly less than 5 ⅔ cups)

**Half of a 16 oz box of powdered sugar is 1.875 cups (just over 1 ¾ cups)

**I usually get 2 packs of chocolate chips because sometimes 1 pack isn't quite enough to dip all of the buckeyes. Leftover melted chocolate can be used to make chocolate covered peanuts using cocktail peanuts.

NOTE: This recipe is from Meg. It is always a special Christmas treat!

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