Buckeyes #2
168 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Creamy peanut butter; room temperature |
| 2 | cups | Butter; room temperature |
| 3 | pounds | Powdered sugar |
| 2 | packs | (12-oz) chocolate chips |
| ½ | Bar paraffin | |
Directions
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 ⅔ covered. Dry on waxed paper.
Yield: 14 dozen large or 20 dozen small.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .