|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!