Buck Eye Balls

From the kitchen of AnnMarie Barkwell


1 1/2 c creamy peanut butter

1/2 c margarine

1 tsp vanilla

Add one cup at a time:

3 c confectioner sugar

Mix until smooth & stiff.

Roll into balls & put on cookie sheet lined with wax paper.



2 Tbsp crisco

6 oz chocolate

Mix until smooth.

Using toothpick, dip each p.b. ball into chocolate, covering 3/4 of the ball.

Place back on wax paper & refrigerate.

These freeze well.

To freeze, put tray in freezer, when set toss in a baggie.


  • I’ve added 1 c rice krispies to pb centers. – Stephanie
  • You can completely cover the balls, as we did in the photos.
  • Try with white chocolate instead of milk chocolate.