Total Calories: 520
Yield: 3 - 4 dozen
Cream butter, confectioners’ sugar, peanut butter, and vanilla. Form into small (buckeye-size) balls and refrigerate overnight.
Melt chocolate chips and paraffin in top of double boiler. Stick a toothpick in the candy ball and dip it into chocolate mixture. Leave part of the ball uncovered so that it resembles a buckeye; smooth over the toothpick hole. Place on wax paper to cool and harden. These candies can be frozen.
This Buckeyes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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