Do not use low-fat products. They change the consistency of the mixture and will not hold it together properly.

 

16 oz. Creamy peanut butter (Jiffy)

1/2 lb. real butter (2 sticks) slightly melted or room temp

1 lb. powdered sugar

12 oz. pkg. Semi-sweet chocolate chips (Nestle)

1/4 bar of paraffin (found in food canning section) broken into small chunks

 

1. Add together peanut butter, powdered sugar and butter. Mix until completely blended

 

2. Roll into 1-inch balls; place on cookie sheets and refrigerate for 2 hours.

 

3. Melt chocolate chips and paraffin in top of double boiler over low heat.

 

4. Using a toothpick to pick up the balls, dip into melted chocolate, covering 3/4 of the ball; leave the top uncovered to resemble a buckeye.

 

5. Pinch top of buckeye shut where the toothpick was.

 

6. Place on cookie sheet, covered with waxed paper.

 

7. Keep refrigerated.