Buckeyes - cooking recipe

Ingredients

1 1/2 c. confectioners sugar
1 1/4 c. chunky peanut butter
4 Tbsp. (1 stick) butter or oleo
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 tsp. shortening
about 2 Tbsp. paraffin

Preparation

Mix
sugar,
peanut
butter
and
butter, kneading with hands if necessary.
Shape into 1-inch balls.
Place on jelly roll
pan. Cover
and
refrigerate until firm, about 2 hours. In
heavy saucepan
(1 quart size), melt chocolate pieces and shortening over low heat.
When melted, add paraffin.\tRemove half
of peanut butter balls from refrigerator.
Using toothpick, carefully
dip
balls one at a time into chocolate mixture, making
sure
to
leave a small amount of peanut butter showing on\ttop
to
resemble
an eye.
Place coated balls on cookie sheet lined with waxed paper.
Repeat process for rest of
the peanut butter balls.
Refrigerate about 1 hour.
Makes 3 1/2 dozen.