Buckeyes

• 1 1/2 c. confectioners sugar
• 1 1/4 c. chunky peanut butter
• 4 Tbsp. (1 stick) butter or oleo
• 1 (6 oz.) pkg. semi-sweet chocolate pieces
• 1 tsp. shortening
• about 2 Tbsp. paraffin

1. Mix
2. sugar,
3. peanut
4. butter
5. and
6. butter, kneading with hands if necessary.
7. Shape into 1-inch balls.
8. Place on jelly roll
9. pan. Cover
10. and
11. refrigerate until firm, about 2 hours. In
12. heavy saucepan
13. (1 quart size), melt chocolate pieces and shortening over low heat.
14. When melted, add paraffin.temove half
15. of peanut butter balls from refrigerator.
16. Using toothpick, carefully
17. dip
18. balls one at a time into chocolate mixture, making
19. sure
20. to
21. leave a small amount of peanut butter showing ontop
22. to
23. resemble
24. an eye.
25. Place coated balls on cookie sheet lined with waxed paper.
26. Repeat process for rest of
27. the peanut butter balls.
28. Refrigerate about 1 hour.
29. Makes 3 1/2 dozen.

confectioners sugar, chunky peanut butter, butter, semisweet chocolate pieces, shortening, paraffin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995656 (may not work)