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Buckeyes
These cookies are perfect for Halloween parties, especially kids' school parties – they get a lot of attention, and they taste great.
1/2 cup (1 stick) butter or margarine, softened
1 (16 ounces) box powdered sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
1 package (12 ounces) real chocolate chips
1/4 stick paraffin
directions
Cream the butter, powdered sugar, peanut butter and vanilla. Form into small (buckeye-size) balls and refrigerate overnight.

Melt the chocolate chips and paraffin in the top of a double boiler. Stick a toothpick in the candy ball and dip it into the chocolate mixture. Leave part of the ball uncovered so that it resembles a buckeye, but cover the toothpick hole. Place on waxed paper to cool and harden. The candies can be frozen. Makes three to four dozen.

Hint: As the frozen balls unthaw, they will begin to slide off the toothpick during dipping. I, therefore, remove a small batch at a time from the freezer.




suggestions
Halloween Variation: Every year at Halloween, my mom makes this recipe substituting white chocolate chips for the real chocolate chips. Once the dipped balls have hardened, she then "paints" red lines (using a small paint brush and red food coloring) coming off the peanut butter center to give the appearance of blood-shot eyes.


Contributed by Cincinnati Recipe Treasury to Best of the Best from Ohio Cookbook also featured in The Recipe Hall of Fame Cookbook. For more free recipes, click h ere.