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Buckeyes #2

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Candy 168 Servings

INGREDIENTS

2 lb Creamy peanut butter; room temperature
2 c Butter; room temperature
3 lb Powdered sugar
2 pk (12-oz) chocolate chips
1/2 Bar paraffin

INSTRUCTIONS

Mix peanut butter, butter and sugar together until a smooth texture
develops. Form balls the size of "buckeyes." Refrigerate balls. Slowly melt
chips and parafin together in a double boiler. Using toothpicks, dip cold
buckeyes into chocolate mixture until 2/3 covered. Dry on waxed paper.
Yield: 14 dozen large or 20 dozen small.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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