*  Exported from  MasterCook  *

                                 Buckeyes

Recipe By     : Kim Heimsath
Serving Size  : 126  Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Part One:
   3      lb            Powdered sugar
   2      lb            Chunky peanut butter
   3      tb            Vanilla
   1      lb            Butter
                        Part Two:
  24      oz            Semisweet chocolate chips
     1/2                Paraffin bar

Part One:

Combine ingredients as in making pie crust--then knead until sugar is
completely absorbed. Best to use hands to accomplish this. Now form
into small balls, place on cookie sheet and refrigerate before
dipping.

Part Two:

Melt chocolate and paraffin in top of double boiler. Stir
thoroughly--be sure the water stays hot while dipping and stir
occasionally.

Cover a cookie sheet with waxed paper--insert toothpick in center of
the chilled peanut butter ball and dip into melted chocolate until it
resembles a buckeye. Remove from chocolate and let drip off. Place on
waxed paper. When sheet is covered, place in refrigerator. The
chocolate becomes shiny as it cools. After the buckeyes are cool, rub
finger over toothpick hole to make a smooth surface.

So there--a thing of beauty! Good Luck

Hints:

Large bowl is needed for mixing Part 1. Really large.

Experiment with the size of the bolls--remember the chocolate adds to
size so keep this in mind.

Better to halve the Part 2--and do in two operations unless you have
two double boilers and friendly helping hands to make the job move
right along.

The buckeyes, when cooled and set up, may be boxed--use wax paper
between layers. Refrigerated will keep for long periods if they last
so long.


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