Buckeye Balls

The Recipe is on page 187 of the Our Daily Bread Cookbook.

Sheila Gray's Buckeye Balls

6 Cups Powdered Sugar

1 Lb. Peanut Butter

2 Sticks Margarine

1 (12-oz.) pkg. semi sweet chocolate chips (real chocolate)

1/2 cake paraffin

Cream together powdered sugar, peanut butter and margarine.  Refrigerate until chilled enough to handle approx. 1 1/2 hours.  Roll into small balls and refrigerate overnight.  Melt chocolate  chips and paraffin in the top of a double boiler; keep chocolate mixture over warm water while dipping balls.  Dip balls into chocolate mixture leaving a small area of center uncovered.  Yield 12 Dozen.