| 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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