ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

 

BUCKEYES

These chocolate covered peanut butter balls will vanish in far less time than they take to make.

INGREDIENTS

FILLING:
1-1/2 pounds powdered sugar (almost 6 cups)
1/2 lb. room temperature butter or margarine (2 sticks)
1 pound creamy peanut butter (2 cups)
1 tablespoon pure vanilla extract

COATING:
1 (12-ounce) package of semisweet chocolate chips
1/2 slab paraffin wax (used by candy makers to make chocolate coatings shiny and smooth. It is available in the canning or baking section of most grocery stores).

DIRECTIONS

Combine powdered sugar, butter, peanut buter and vanilla extract in a large bowl. Mix well.

Form the dough into small balls, about 1/2 inch in diameter. Put balls in a bowl and chill in the refrigerator for about 1 hour.

You can also chill the dough, then roll it into small balls as you dip (it's your choice).

To melt the chocolate, you can use a double boiler if you have one, but a small, heavy bottomed saucepan works just as well.

Cut the paraffin into small chunks and place it in the pan with the chocolate chips over the lowest heat. It will take a few minutes for anything to happen.

Stir every minute or so with wooden spoon. In the meantime, have a bunch of cookie sheets and several toothpicks ready.

When the chips and paraffin have melted, and have been smoothly stirred together, remove a large handful of chilled balls from the refrigerator. Don't remove the whole bowl, as the dipping takes time. Poke a toothpick into the dough ball, far enough to hold it. Dip the ball into the chocolate and swirl it to coat it, about 3/4 of the way up.

Place the dipped buckeye on a cookie sheet and move on. When one cookie sheet is full, remove another bunch of balls from the frig and start again. The buckeyes need to be frozen after dipping, so make only as many as you have room for in the freezer. After the buckeyes are fully frozen (20 minutes in the freezer), carefully remove the buckeyes from the pan by sliding a spatula under them so the chocolate doesn't stick. Rub out the tuthpick hole on the top.

Put the buckeyes into large zip-top freezer bags or cookie tins and store in the freezer until you need them.

Let the buckeyes come to room temperature before serving, although we know some people who eat them straight out of the freezer! While the freezer is best for storing buckeyes, they will do just fine as part of a cookie gift box, or left out for snacking.

YIELD 1 gazillion buckeyes