Buckeyes

Yields ~ 4 doz, 1″ Candies

10 oz Creamy Peanut Butter

1 Stick Butter, softened

1 t Vanilla

1 lb.  Confectioner’s Sugar

6 oz semi-sweet chocolate chips

1/2 Block paraffin wax *

Cream peanut butter and butter together in large bowl.  Add vanilla.  Gradually add sugar until all ingredients are mixed throughly.

Form 1″ balls.  If the dough is crumby, work a small amount in your hand until you can roll a smooth ball.

Melt paraffin, then add chips and melt completely.

Using a toothpick, spear the side of each ball and gently lower into the melted chocolate, leaving a small “top” of peanut butter exposed.

Place on waxed paper to dry.

Store in an air-tight container in the refrigerator.

* I know the use of wax seems unconventional, but it helps to temper the chocolate, as well as thin it, so your chocolate coating is a thin, delicate shell.