Mix margarine, peanut butter and vanilla together. Add powdered sugar. Roll into balls. Chill for short time in the freezer or refrigerator. Melt bark for dipping in bowl. Insert toothpick into ball and dip in chocolate leaving an area exposed to resemble a \"buckeye\".
Place on waxed paper and continue. When completed go back and \"touch\" the hole with finger to close the hole. I usually keep these in the freezer until ready to use! The refrigerator will do fine as well.
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.
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.
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.
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.
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.
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 Crisco oil, dill, garlic and Ranch salad dressing over Buckeye Soup N Chili Crackers.
Mix well and let set for at least 1 hour.
Great for snacks or used in soup or chili.
Mix all together except chocolate chips.
Shape into small balls.
Put in freezer about 1 hour.
Melt chocolate chips in double boiler. Add a little cooking wax to make thin.
Take toothpick and put in center of each ball. Dip into melted chocolate until half covered.
Put on wax paper.
Let cool. (Should look like a buckeye.)
Grease a 10x15-inch jelly roll pan.
Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.
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.
In a large bowl, mix together peanut butter, butter, powdered sugar and vanilla.
Shape mixture into 1 inch balls, inserting 1 toothpick in top center.
Refrigerate balls for at least 2 hours.
Over low heat, melt shortening with chocolate chips until smooth.
Dip each peanut butter ball into chocolate leaving small uncoated top area (resembling a buckeye).
Cool on wax paper and refrigerate (or freeze) for additional 2 hours before serving.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
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.
Thoroughly mix oleo, sugar, vanilla and peanut butter.
Roll into small teaspoon size balls.
Melt chocolate chips and paraffin in double boiler.
Keep on low heat while dipping balls.
Use a toothpick to dip balls.
Leave a small space open at top to give the appearance of a buckeye.
Put on wax paper to dry and refrigerate.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
e the \"eye\" of the buckeye. The dipping of each ball