Yield: 168 Servings
|2 pounds||Creamy peanut butter; room temperature|
|2 cups||Butter; room temperature|
|3 pounds||Powdered sugar|
|2 packs||(12-oz) chocolate chips|
|½ \N||Bar paraffin|
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, .