Summary: I got the recipe for this fabulously indulgent chocolate-peanut butter treat from a dear friend who grew up in Ohio. The name refers to the Ohio state tree; these goodies look like the nuts of the Buckeye.

Yield: about 55

Ingredients:

one 18-ounce jar of all-natural, no-sugar-added, creamy peanut butter
1 stick of butter, softened
1 pound of powdered sugar
6 ounces milk chocolate chips
6 ounces semi-sweet chocolate chips
dash of vegetable oil

Instructions

Mix the peanut butter, butter and sugar by hand until all ingredients are moist and crumbly. Then beat with an electric mixer until smooth(ish). With a teaspoon, scoop batter and roll into small balls. Place on a waxed paper-covered baking sheet, and refrigerate for at least 20 minutes.

In a double boiler, melt chocolate. Once melted, add a dash of vegetable oil (this makes the dipping easier without adding paraffin).

Make sure your peanut balls are very cold. It helps to dip a half sheet's worth at a time so that the others stay cold. Using a toothpick inserted into each PB ball, dip into the chocolate, leaving a round PB "eye" in the middle. Place back onto the waxed paper to set.

Refrigerate or freeze.