Peanut Butter Balls or Buckeyes

2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 lb pkg powdered sugar
2 ½ cups semi-sweet chocolate chips

In a mixer, mix first 3 ingredients together, then gradually add powdered sugar. (You may
have to mix by hand towards the end.) Melt chocolate. Drop into Petit Four tray, about 1/
3 full. Roll peanut butter mixture into balls and press into chocolate lined molds. Gently
tap tray to allow chocolate to settle around peanut butter.

[You can also stick a toothpick into each ball and dip into melted chocolate leaving a little
peanut butter showing around the toothpick and allow to set on Roul’pat or Silpat.]

Almond Roca

1lb. butter
2T. water
2c. sugar
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips

Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!