Put all ingredients in a heavy saucepan; let stand 1/2 hour. Put on low heat; let stand until paraffin wax is melted.
Cook gently until a soft ball is formed in cold water.
Divide into 3 parts.
In each of the 3 parts, use peanut butter, cocoa, nuts, coconut, almond flavoring or whatever you want.
Put in layers (cocoa in the middle, peanut butter with extra peanuts added on the bottom, the coconut or light part on the top) in a bread pan lined with wax paper.
Slice as used.
This is a real keeper.
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 butter, confectioners sugar and peanut butter in bowl. Refrigerate for 2 to 3 hours.
Melt chocolate chips and paraffin wax in small saucepan or double boiler.
Remove dough from refrigerator and roll into small balls.
Insert toothpick in center and dip in chocolate sauce.
Place on wax paper.
Mix sugar, peanut butter, vanilla and butter together and roll into small balls.
Double boil chocolate chips and paraffin wax until both are melted.
Put toothpicks in balls and dip in chocolate.
Place on wax paper and dry.
Chill, then serve.
Makes 60 Buckeyes approximately.
Mix peanut butter, powdered sugar and margarine together until creamy.
Roll into small balls the size of buckeyes.
Chill 1 hour.
Melt chocolate chips in double boiler with a little paraffin wax.
Using toothpick, dip peanut butter balls into chocolate mixture, being very careful not to cover entire ball. Makes approximately 100 balls.
Keep in cool place.
Mix together oleo, peanut butter, sugar and Rice Krispies. Form balls.
Dip in chocolate chips and paraffin wax.
Mix all ingredients except chocolate chips and paraffin wax well and chill for 1 hour.
Then form into balls the size of your choice.
Melt sweet chocolate with paraffin wax.
Dip balls in chocolate and let dry on waxed paper.
Cream margarine with peanut butter.
Add vanilla and sugar. Roll into balls.
Melt chocolate bits with paraffin wax.
Using a toothpick, dip each ball into chocolate mixture and lay it on wax paper to dry.
Mix first 4 ingredients in large bowl with hands.
Shape into form of eggs.
Dip into dipping chocolate melted together with paraffin wax.
Keep hot while dipping eggs.
Cover eggs well with chocolate.
Put on wax paper to cool.
Makes about 40 eggs.
ou want and drop onto wax paper cookie sheet.
Freeze
Melt margarine; add peanut butter.
Set off burner.
Add remaining ingredients.
Mix well.
Roll into balls the size of a walnut.
Place on cookie sheet lined with wax paper.
Refrigerate one hour.
Melt 6 ounces chocolate bits with paraffin wax.
Impale balls on toothpick and dip in chocolate mixture.
Drop on wax paper and refrigerate.
Mix together peanut butter and butter.
Then add powdered sugar; mix well!
Roll into small balls.
Melt chocolate chips in double boiler with paraffin wax.
Dip balls into chocolate and lay on wax paper.
Melt white chocolate bark with paraffin wax over hot water. Do not boil.
Pour over Fruit Loops, marshmallows and chopped nuts; toss until well coated.
Drop by spoon onto wax paper and cool.
Mix all ingredients, except chocolate chips and wax.
Roll into balls.
Melt chocolate chips with paraffin wax.
While hot, dip balls in chocolate and lay on wax paper.
Blend butter and peanut butter together.
Add sugar and crumbs.
Roll into small balls.
Chill while you melt the chocolate chips with paraffin wax over hot water.
With a toothpick, stick into chilled candy balls.
Dip into melted chocolate.
Place on wax paper until chilled.
Blend first 4 ingredients together and shape into small balls. Put in fridge for a few minutes.
Melt chocolate chips with paraffin wax in a double boiler.
Dip balls in the melted chocolate and set on wax paper.
Put in fridge for a few minutes to set chocolate.
Melt caramels in cream; stir in pecans.
Drop in small patties on wax paper.
Let set until firm.
Melt candy bar with paraffin wax.
Dip patties in melted chocolate.
In large bowl, combine butter, sugar, peanut butter, pecans and vanilla; mix well.
Refrigerate until firm, about 1 hour. Shape heaping teaspoon of mixture into 1-inch long eggs. Refrigerate 1 hour.
Melt chocolate chips with paraffin wax in top of a double boiler over medium low heat.
Use toothpicks to dip eggs in chocolate.
Place on waxed paper lined baking sheets to harden.
Store in airtight container.
Makes 6 dozen eggs.
Melt chocolate bits with paraffin in a double boiler.
Mix melted butter with creamy peanut butter.
Add vanilla and confectioners sugar a little at a time.
Roll peanut mixture into small balls and use a long pronged fork to dip balls into melted chocolate just leaving the top exposed to look like a buckeye. Drain and place on wax paper to set.
Melt oleo and combine with other ingredients.
Roll into small balls and place on wax paper.
Then melt chocolate chips and paraffin wax.
Then dip balls into chocolate mixture, place on wax paper and cool.
Makes 120 pieces.