Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
Place on wax paper. Store in refrigerator.
Mix margarine, powdered sugar, peanut butter and vanilla. Form into small balls and refrigerate overnight.
Melt chocolate and paraffin in top of double boiler.
Stick a toothpick in the candy ball and dip into chocolate mixture.
Leave part of the ball uncovered to resemble a buckeye.
This candy can be frozen. Yields 3 to 4 dozen.
Mix sugar, margarine and peanut butter together.
Form into buckeye-size balls.
Chill overnight in refrigerator.
The next morning, melt paraffin wax; then add chocolate chips.
Put a toothpick in each peanut butter ball and swirl in chocolate, leaving a small portion uncoated to resemble a buckeye.
Makes 75 buckeyes.
Use leftover chocolate to cover pretzels or strawberries or the ends of cookies.
Enjoy.
Mix together peanut butter, margarine and sugar.
Knead mixture like bread dough.
Form mixture into balls, buckeye size. Place the balls on a tray lined with wax paper.
Stick a toothpick in each ball.
Chill.
Mix peanut butter, margarine and sugar like dough. Form with hands the mixture into buckeye balls. Chill until hard.
Melt half of the chocolate candy coating according to the package
Blend butter, peanut butter, sugar and vanilla.
Form into \"buckeye\" sized balls.
Dip into melted chocolate and paraffin kept hot in double boiler.
Use toothpick in center of peanut butter balls to dip, not quite covering to top to resemble buckeyes.
Later, gently smooth top to cover toothpick hole.
Melt oleo.
Add sugar and peanut butter.
Mix and form into balls.
Chill.
Melt chocolate bits and paraffin.
Dunk balls into chocolate, using a toothpick or corsage pin, leaving 1/2 of the ball bare to look like a buckeye.
Chill on wax paper.
Blend first 4 ingredients with mixer and roll into balls. Melt chocolate chips and paraffin together and keep hot in double boiler.
Stick toothpick into center of balls and dip about 2/3 of ball into melted chocolate.
Depress buckeye top to cover toothpick hole.
Chill.
Mix first 3 ingredients and form into small balls. Place balls on a cookie sheet and put into freezer for an hour or so. Melt dipping chocolate in double boiler, being sure no water gets into the chocolate. Remove balls from freezer. Using a toothpick, dip balls into chocolate until almost covered, leaving some of the peanut butter mixture exposed on top to resemble a buckeye.
Mix peanut butter, margarine and sugar together.
Knead mixture like bread dough.
Form mixture into balls buckeye size. Place balls on tray lined with wax paper, chill.
e the \"eye\" of the buckeye. The dipping of each ball
Roll first 4 ingredients into balls and chill for 15 minutes. Dip balls into melted chocolate and paraffin.
Also squares for making candy can be substituted.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and