*  Exported from  MasterCook  *
 
                                  Buckeyes
 
 Recipe By     : Kim Heimsath
 Serving Size  : 126  Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Part          One---------------
    3      Pounds        Powdered Sugar
    2      Pounds        Peanut Butter, Chunky
    3      Tablespoons   Vanilla
    1      Pound         Butter
    1      Part          Two----------
   24      Ounces        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.
 
 
                    
 
 
 
 
 
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 Nutr. Assoc. : 1582 0 0 0 0 0 0 0