How to Make Buckeyes

1 cup peanut butter

1/4 cup butter

1 1/2 cups powdered sugar

6 ounces of dark chocolate wafers or other coating

chocolate

Mix the peanut butter, butter, and sugar together adding more powdered sugar if necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm. Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator.

Baker’s note: This recipe was tested with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. We prefer the 100% peanut butter.

Tropical Orange and Coconut Balls

3 1/2 cups vanilla wafer cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1 1/2 cups sweetened flaked coconut

In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and chopped pecans. Mix in the orange juice and melted butter. Mix for 1 to 2 minutes. Shape into one-inch balls and roll in the coconut. Place the cookies in the refrigerator to become firm.