Buckeye Pops
  • 1 (16-ounce) jar creamy peanut butter
  • 1 cup butter, softened
  • 24 ounces powdered sugar
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 100-count package lollipop sticks
  1. Place peanut butter and softened butter in a large bowl, and beat with an electric mixer on medium speed until well blended.
  2. Gradually add powdered sugar and mix on low speed until combined.
  3. Shape into 1½-inch balls, and place on a baking sheet lined with parchment paper.
  4. Place chocolate chips and shortening in a glass bowl, and microwave on HIGH power for 1½ minutes, stirring an each 30-second interval.
  5. Dip about ½ inch of a lollipop stick into the melted chocolate, and then insert about three-quarters of the way into a peanut butter ball. Repeat with remaining balls.
  6. Place in the freezer for about 20 minutes, or until firm.
  7. Stir melted chocolate, and if necessary, microwave minimally to re-melt. Hold a peanut butter ball over the bowl of chocolate, and use a spoon to drizzle with melted chocolate, rotating the ball to coat all sides evenly.
  8. Allow excess chocolate to drip off before placing the ball back onto the parchment-lined baking sheet. Repeat with remaining balls.
  9. Store coated balls in the refrigerator or freezer until ready to serve.
  10. *Note: Extras can be frozen for up to 3 months. Allow to thaw at room temperature, or enjoy frozen.
Recipe by The eMeals Blog at http://blog.emeals.com/recipes-2/buckeye-pops/