Buckeyes - cooking recipe

Ingredients

1/2 c. (1 stick) Parkay margarine
2 c. powdered sugar
1/2 c. graham cracker crumbs
6 oz. creamy peanut butter
6 oz. chocolate chips
1/2-inch paraffin wax, shaved

Preparation

Cream together margarine, powdered sugar, graham cracker crumbs and peanut butter.
Will be stiff.
Roll in 1-inch balls. Melt chocolate chips and paraffin wax in double boiler.
Dip balls in chocolate.
Use toothpick.
Place on wax paper on cookie sheet.
Cool and transfer to tight container.
Refrigerate. (Will keep for weeks.)