Buckeyes

Makes about 30

2 cups sifted confectioners' sugar
3/4 cup smooth peanut butter
4 tbsp. unsalted butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
6 oz. semisweet chocolate chips
1/2 tsp. vegetable shortening

1. Put sugar, peanut butter, butter, vanilla, and salt into a mixing bowl and beat well with a wooden spoon. Roll peanut butter mixture into 1" balls and transfer to a wax paper–lined cookie sheet in a single layer. Freeze until firm, 15–20 minutes.

2. Melt chocolate and shortening in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat.

3. Working with about 6 peanut butter balls at a time, insert a toothpick into the center of a ball and dip about three-quarters of the ball into the melted chocolate, leaving about a I" circle of peanut butter visible at the top. Twirl toothpick between your finger and thumb to swirl off excess chocolate, then transfer to another wax paper–lined cookie sheet, chocolate side down. Slide out toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.

4. Freeze buckeyes until firm. Smooth out toothpick holes left in peanut butter. Buckeyes will keep well sealed in cool place for up to 1 week and up to 2 weeks in refrigerator. Serve at room temperature or chilled.

RESULTS: How can you go wrong? It's nice when I can make something to help Chris connect to his Ohio roots, even though he's not an OSU fan, and it's a bonus when that thing is the Greatest Flavor Combination Of All Time.

I just have two notes. It's easier to roll the peanut butter into balls if you sort of squeeze it in your hand for a little bit to warm it up a little; otherwise it gets a little crumbly. Also, I guess I make my balls too small or something, but I've made this twice so far and ran out of chocolate both times, so I would make sure you have a whole 12 oz bag of chocolate chips on hand, just in case you need to melt more.