Instruction
1. Line baking sheet with parchment paper. In medium bowl, combine peanut butter and 1/2 cup (120g) butter; beat together until blended. Gradually stir in sugar.
2. On cutting board or flat surface, knead peanut butter mixture until smooth. Shape mixture into 48 small balls. Arrange balls on baking sheet. Refrigerate 30 minutes.
3. Meanwhile, in 1-quart (1L) saucepan, melt chocolate chips and remaining 1/4 cup (60g) butter over low heat, stirring occasionally.
4. With two forks, dip balls into chocolate, covering two-thirds of each ball and leaving one side exposed to resemble buckeyes.
5. Return to baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
This recipe is recommended for 48 servings.