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Instructions |
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Mix peanut butter, butter, and powdered sugar. Form into one inch balls and refrigerate.
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Melt chocolate and wax slowly in the top of a double boiler or on low power in microwave.
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Using a toothpick, dip cold buckeyes into chocolate until 2/3 covered. Let dry on waxed paper.
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Make sure paraffin is safe for food. Wax may be omitted, but candy will need to be refrigerated.
Paramount crystals (available in cake supply stores)can be used instead. Add 1 T. per 12 oz. pkg. of chocolate.
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Originally Submitted
12/19/2009
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