Buckeyes

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 This is Jean’s  Buckeye recipe. It’s a little bit different than the other one I have on this blog because there is some crunch to it. Still very very good. She uses a little bit of paraffin in her outside chocolate coating. This prevents it from melting in your hands.


1lb Powdered sugar 

2 ccrunchy peanut butter 

3 c rice krispies 

1 stick margarine


Mix all ingredients together. Make it into small balls, about the size of a quarter. Placed a toothpick in each and put on cookie sheets in the freezer.


Chocolate coating:

8 oz Hershey bar bar

1/2  paraffin 

16 ounce package of chocolate chips

In a double boiler, mix all ingredients together. Stir until all is blended and wax is melted. Dip frozen balls into chocolate mixture, leaving small opening for the Buckeye lock. Place in wax paper to cool. Makes about 5 to 6 dozen. 

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