(Recipe given to me by Patti Todd)
1 stick of butter,
1 18oz jar peanut butter
1 lb powdered sugar
1 bags semi-sweet chocolate chips
½ bag of milk chocolate chips
12 oz. white almond bark
Mix together first three ingredients, and make into small balls. Refrigerate for about 2 hours.
Melt chocolate chips and white almond bark in microwave one minute at a time, stirring after each minute, for 3 minutes.
Stick toothpicks into the peanut butter balls, and dip into the chocolate, but not all the way — leave a little without, and they will look like buckeyes. Place on wax paper, and Let cool until chocolate hardens.