Buckeyes

1 lb. powdered sugar
18 oz. jar chunky peanut butter
1 stick margarine
2 tsp. vanilla
12 oz. bag chocolate chips
⅓ bar cooking paraffin

Combine, mixing well, the sugar, peanut butter, margarine and vanilla. Form into 1-inch balls and refrigerate. Melt together paraffin and chocolate chips. Dip balls into chocolate. Place on wax paper. Makes about 100 buckeyes.

Martha Jean Nichols

---

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.