Buckeyes

1 cup creamy peanut butter
1/4 cup butter or margarine(at room temp)
1 tsp. vanilla
1 1/2 cup powdered sugar
1/2 cup all-purpose flour
1 (6-ounce) package semi-sweet chocolate chips, melted

Line two cookie sheets with waxed paper. Beat peanut butter, vanilla and butter in a medium bowl until smooth. Gradually beat in powdered sugar and flour until well blended. Roll rounded teaspoonfuls into 1-inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm. Place a toothpick in each ball and dip in chocolate to cover ball about two-thirds. Arrange chocolate side down on prepared cookie sheets. Smooth over toothpick holes. Refrigerate about 15 minutes until chocolate is well set. Store in a sealed container in refrigerator. They will keep up to two months. Makes about 60 Buckeyes.

Donna