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.
nickers and Skor/Heath bar candy bars among the apples, about
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.