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These are easy and fun to make. Wouldn't be a bad idea to double this recipe.

• 1/2 cup (1 stick) butter, softened (not melted)
• 1 cup creamy peanut butter
• 1-3/4 cups confectioners sugar
• 1/4 cup light corn syrup (Karo©)
• 1 12-ounce package semi-sweet chocolate chips
• 2 teaspoons vegetable oil

Combine butter, peanut butter, confectioners sugar and corn syrup, and mix well. Roll into 1-inch balls, and place in freezer on waxed paper-lined tray or baking sheet for at least 1 hour.

Melt chocolate chips with vegetable oil in the top of a double boiler over hot, but not simmering, water. Stir constantly until smooth.

Remove peanut butter balls from the freezer. Using a fork or skewer, turn each candy piece in the melted chocolate to coat evenly. Transfer to another waxed paper-lined tray. If the chocolate gets too cool, reheat it gently and continue to coat the candy.

Refrigerate until firm, about 15 minutes. To keep, store in an airtight container in the refrigerator for up to one month.

Makes about 30 candies.

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Note: Store these delicious little drops in an airtight container in the freezer for up to three months.

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