Holiday cookies: Buckeyes

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Buckeyes II recipe courtesy of

1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 Tbsp. shortening

Combine peanut butter, graham cracker crumbs and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.

Roll teaspoonsful of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.

Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate, leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.