Buckeye Recipe (makes 100)
1 1/2 lb. powdered sugar

1/2 lb. margarine

1 lb. creamy peanut butter

1 large package chocolate chips

1/3 slab paraffin

Mix sugar, margarine and peanut butter together. Chill in refrigerator overnight.

Roll above mixture into small balls about 3/4 to 1 inch in diameter and place on cookie sheet. Chill in refrigerator overnight.

In a double boiler, melt chocolate chips. Add paraffin and mix.

Use a toothpick to spear each ball and lower into chocolate leaving a small area at the top . . . the eye of the buckeye. Place on cookie sheet to cool and get firm. Use finger to ‘smooth over’ toothpick hole.

Keep refrigerated. ENJOY!