| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Peanut Butter; chunky |
| 1 | pt | Maple Syrup |
| 12 | oz | Chocolate Chips |
| 1 | sl | Cake Paraffin |
INSTRUCTIONS
Cook butter and maple syrup to 232 degrees. Just before removing from stove add peanut butter without stirring. When cool, beat with mixer til graining starts. Finish by hand--shape into balls the size of a buckeye. Dip balls into chocolate bits and paraffin melted over hot water. Using a toothpick in the center of the ball, dip a little more than halfway into the chocolate to resemble a buckeye. Drain on wax paper. Later, depress the top of buckeye and cover the toothpick hole. Makes about 1 lb. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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