1 16-18 oz jar creamy peanut butter
4 cups powdered sugar
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour
or two to soften)
1 12 oz bag chocolate chips
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating)
Combine peanut butter, sugar and softened butter/margarine in very large bowl.
Mix well, and roll into small balls about 1 inch in diameter. If balls are soft
after shaping, refrigerate until hardened a bit.
Melt chocolate and paraffin together in double boiler or in small, deep bowl in
the microwave, being careful not to overcook and burn the chocolate.
Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate,
leaving very top of balls without chocolate to look like a real buckeye. Set
buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and
place in cookie tins (lined with plastic wrap).