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Name: Buckeyes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 126
Cuisine: American
Ingredients: 3 lb Powdered sugar; 3 tb Vanilla; 1 lb Butter; 2 lb Peanut Butter; Chunky

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INGREDIENTS

3 lb Powdered sugar
3 tb Vanilla
1 lb Butter
2 lb Peanut Butter; Chunky

INSTRUCTIONS

MMMMM--------------------------PART TWO------------------------------- 24 oz Semisweet Chocolate Chips 1/2 Bar Paraffin PART ONE------------------------- Combine ingredients as in making pie crust - then knead until sugar is completely absorbed. (Best to use hands to accomplish this.) Now form into small balls, place on cookie sheet and refrigerate before dipping. PART TWO------------------------- Melt chocolate and paraffin in top of double boiler. Stir thoroughly - be sure the water stays hot while dipping and stir occaisionally. Cover a cookie sheet with waxed paper - insert toothpick in center of the chilled peanut butter ball and dip into melted chocolate until it resembles a buckeye. Remove from chocolate and let drip off. Place on waxed paper. When sheet is covered, place in refrigerator. The chocolate becomes shiny as it cools. After the buckeyes are cool, rub finger over toothpick hole to make a smooth surface. So there--a thing of beauty--! Good Luck HINTS! LARGE bowl is needed for mixing Part 1. Really large. Experiment with the size of the bolls - remember the chocolate adds to size so keep this in mind. Better to halve the Part 2 - and do in two operations unless you have two double boilers and friendly helping hands to make the job move right along. The buckeyes, when cooled and set up, may be boxed - use wax paper between layers. Refrigerated will keep for long periods if they last so long. Jiff chunk style peanut butter is based. Recipe by: Kim Heimsath Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Buckeyes

3 lb Powdered sugar
3 tb Vanilla
1 lb Butter
2 lb Peanut Butter; Chunky

MMMMM--------------------------PART TWO-------------------------------     24 oz Semisweet Chocolate Chips    1/2    Bar Paraffin   PART ONE------------------------- Combine ingredients as in making pie  crust - then knead until sugar is completely absorbed. (Best to use  hands to accomplish this.) Now form into small balls, place on cookie  sheet and refrigerate before dipping.    PART TWO------------------------- Melt chocolate and paraffin in top  of double boiler. Stir thoroughly - be sure the water stays hot while  dipping and stir occaisionally.    Cover a cookie sheet with waxed paper - insert toothpick in center of  the chilled peanut butter ball and dip into melted chocolate until it  resembles a buckeye. Remove from chocolate and let drip off. Place on  waxed paper. When sheet is covered, place in refrigerator. The  chocolate becomes shiny as it cools. After the buckeyes are cool, rub  finger over toothpick hole to make a smooth surface.    So there--a thing of beauty--! Good Luck HINTS! LARGE bowl is needed  for mixing Part 1. Really large. Experiment with the size of the  bolls - remember the chocolate adds to size so keep this in mind.    Better to halve the Part 2 - and do in two operations unless you have  two double boilers and friendly helping hands to make the job move  right along.    The buckeyes, when cooled and set up, may be boxed - use wax paper  between layers. Refrigerated will keep for long periods if they last  so long.    Jiff chunk style peanut butter is based.    Recipe by: Kim Heimsath    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 126 servings

Calories: 137
Calories from Fat: 85 (62%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.3g
Cholesterol 15.5mg		5 %
Sodium 42.8mg		1 %
Potassium 56mg		1 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11.8g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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