Buckeyes - cooking recipe

Ingredients

4 sticks (1 lb.) Blue Bonnet margarine
4 c. (2 lb.) peanut butter
12 c. powdered sugar
2 (12 oz.) pkg. chocolate chips
1 cake paraffin

Preparation

Make sure margarine is at room temperature.
Blend margarine and peanut butter until smooth.
Start adding powdered sugar gradually.
It will be moist at first, then become harder to mix. At end, you may have to use your hands to mix.
Roll into balls with your hands.
Refrigerate overnight or put in freezer for awhile.
Prepare chocolate by melting chocolate chips and paraffin. Dip balls in chocolate after firm.
If toothpick comes out while dipping, they are not hard enough.
Place on wax paper to harden. Makes 15 dozen.