Buckeye Candy

• 1 lb. 20 oz. creamy peanut butter
• 1/2 lb. butter
• 1 1/2 lb. powdered sugar
• 7 oz. Hershey chips
• 1/4 bar paraffin wax

1. Boil water in a saucepan large enough to hold the number of eggs you want to boil and reduce heat to simmer.
2. Take eggs from refrigerator and with a needle or pin, make a small hole through the shell in the center of the fat end of the egg.
3. Turn heat to slow boil and stir from time to time.
4. As soon as eggs are put in water, start timing, 5 to 6 minutes for soft boiled, 11 minutes for hard boiled.
5. With both soft and hard boiled eggs, fill another saucepan with cold water and ice if possible.
6. As soon as eggs are finished cooking, remove from hot water and instantly put them in the cold water.
7. Soft eggs can stay in the cold water about 15 to 30 seconds and then be served while the hard boiled eggs can stay in the cold water up to five minutes before peeling.

peanut butter, butter, powdered sugar, hershey chips, paraffin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072790 (may not work)