Buckeyes (Gina's Mom's Recipe)

By ginasheppard

Ingredients

• 2 lb. Peter Pan peanut butter
• 3 lb. powdered sugar
• 1 lb. butter
• 24 oz. semi sweet chocolate chips
• 1 cake parafin

Details

Servings 250

Preparation

Step 1

1) Mix peanut butter and butter until smooth in heavy-duty mixer (Kitchen Aid works well). Add in powdered sugar with dough hook.

2) When all powdered sugar is incorporated, divide dough in half. Wrap each half in wax paper and refrigerate until chilled all the way through or overnight. Remove one section of dough at a time and roll into 1" balls. Place balls on cookie sheets lined with wax paper and keep refrigerated until ready to coat with chocolate.

3) Melt parafin in microwave on setting for melting chocolate or use a double boiler. When parafin is almost melted, add chocolate bits and heat until all chocolate and parafin is melted. Stir continuiously until no lumps of parafin remain.

4)Take chilled balls of dough out of refrigerator one cookie sheet at a time when choclate is ready and you are ready to dip. Stick a toothpick in center of each ball and dip in chocolate so that about 1/2" of dough shows at top where toothpick is inserted. Place each buckeye carefully back on wax paper and put tray back into refrigerator as each tray is completed. You will have to re-heat the chocolate from time to time when it gets too thick.

5) Place each buckeye into a paper candy cup and pinch together hole on top from toothpick.