Buckeyes #2

Yield: 168 Servings

Measure 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

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, .

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