1/2 pound of powdered sugar
18 oz jar of creamy peanut butter
2 sticks margarine or butter
1 pound semisweet couverture chocolate (you can also use chocolate confectionery coating or add vegetable shortening to melted chocolate to thin it out, about a quarter cup per pound of chocolate, add more if necessary)
Melt the butter, add the peanut butter and once it is all melted and smooth. Add the powdered sugar and mix well. If you do this by hand it can get very tough so I recommend using a stand mixer with paddle attachment. I would not recommend using a hand mixer. You would probably burn out the motor because of the stiffness of the filling. Roll into balls. Put them on a parchment lined cookie sheet and set in refrigerator to cool and harden. I usually let them sit overnight. You can also put them in the freezer to speed this process up. When you are ready to dip your buckeyes start melting your chocolate. I recommend using a double boiler for this process. Put a toothpick in top of the cold peanut butter ball and dip about 3/4 of the ball. Leaving some of the peanut butter showing. Set on to parchment paper and let chocolate harden. You can store them in an air tight container or freeze them.
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