Saturday, December 3, 2016

Buckeye Krispies

Buckeye Krispies
1 cup butter
2 cups natural peanut butter
2 1/2 cups powdered sugar
1 tsp vanilla
Pinch salt
5 cups Rice Krispies, measure then crush
1 big Bar almond bark

Combine everything except almond bark in mixing bowl. I use my hands. Scoop with 1 oz. scoop, roll into balls, freeze 30 minutes. Melt almond bark in double boiler. Coat buckeyes completely by dipping with fork, tap off excess,  then use a skewer and push ball off of fork into wax paper to cool & harden shell. Makes 60(ish).