Peanut Butter Bon Bons

Ingredients
6 cups confectioners’ sugar
2 cup creamy peanut butter
1/2 cup butter, room temperature
2 tsp vanilla extract
6 cups semisweet chocolate chips

Directions
In the bowl mix together sugar, peanut butter, butter, and vanilla until slightly crumbly. Roll dough into One inch size balls. Place each ball on baking sheet lined with wax or parchment paper or tin foil; stick a toothpick into each ball.

Chill in freezer for 1 hour.

In saucepan, double boiler, over medium low heat melt chocolate chips; stir until smooth. Dip each ball into hot melted chocolate; leaving a small hole of the peanut butter dough showing on top of each ball, thus the “buckeye.” Let excess chocolate drip back into pot.

Place buckeye back onto lined baking sheet. Repeat with rest of the balls

Cover loosely with plastic wrap; refrigerate overnight. Next day, remove toothpicks and serve.

Source: Granny's Favorites Cookbooks

Reese's Peanut Butter Cup Freezer Pie

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8 oz tub of Cool Whip
Reese’s Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.