Buckeye Candy

By dkosik

Ingredients

• Chocolate Covering:
• 1 lb. butter (not margarine), at room temperature
• 1 lb. 12 oz. jar peanut butter
• 3-1 lb. boxes confectioners' sugar
• 2-12 oz. pkg. semi-sweet chocolate chips
• 3/4 to 1 bar parawax (canning wax)

Preparation

Step 1

CANDY: Mix butter, peanut butter and sugar well. In a very large pan, cut with knives as for pie dough; then knead until smooth. Pinch off small pieces and roll into small balls. Place on waxed paper on cookie sheets and cool in refrigerator. candy can be dipped another day, but you must roll the balls at once or the mixture dries out.
COVERING: Chip parawax and combine with chocolate chips in a double boiler. Melt and mix until very smooth. Remove from stove. Using a toothpick pierce each ball, dip in chocolate, leaving a small oval with no chocolate on top. Using a 2nd toothpick to loosen and drop balls on waxed paper. If necessary, reheat chocolate to keep smooth while dipping. To remove the toothpick hole dip a knife in hot water, then smooth over hole. Cool in refrigerator overnight, then pack in cartons and freeze.