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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