(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.


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