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Holiday recipe book (?) - advertising for name brands
This one lists using Skippy Creamy or Super Chunk and Shedd's Spread Country Crock Spread in the recipe.
I wanted this one for the peanut butter and chocolate combination

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Rate this recipe 4.3/5 (15 Votes)


  • 1/2 cup creamy or super chunk peanut butter
  • 3/4 cup butter divided
  • 2 cups confectioners’ sugar
  • 6 oz pkg semi-sweet chocolate chips


Servings 54


Step 1

Line baking sheet with waxed paper or parchment paper; set aside.

In medium bowl, combine peanut butter and ½ cup butter until blended. Gradually stir in sugar.

On cutting board or flat surface, knead peanut butter mixture until smooth. Shape mixture into 54 (3/4 inch) balls. Arrange on prepared baking sheet. Refrigerate 30 minutes.

Meanwhile, in 1 quart saucepan, melt chocolate and remaining cup of butter over low heat, stirring occasionally.

Using 2 forks, dip balls into chocolate, covering 2/3 of ball and leaving one side exposed to resemble buckeyes. Return to baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

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