BUCKEYE BALLS

Joyce Ostergard

1 lb. butter

2 lbs. powdered sugar

2 lbs. peanut butter

 

Have ingredients at room temperature and knead together. Roll into 1 inch balls and refrigerate for at least 1 hour.

Melt 2 pkgs. of chocolate bits and 1/2 cake paraffin in double boiler. Use  toothpick to   dip  balls in  chocolate, leaving top portion uncovered. Place on wax paper and refrigerate.

 

CHOCOLATE PEANUT BUTTER CUPS

Corky Kelsey

1 cup peanut butter               1/4 cup chopped dates or

1/4 cup margarine                     raisins

2 cups powdered sugar             1/4 cup chopped cherries

1/4 cup chopped nuts

 

Mix all of above together and make small balls. If peanut butter is dry add a little more margarine.

 

In top of a double boiler, melt 1-6 oz. pkg. chocolate chips, 1/4 bar paraffin wax. Dip balls in and place on waxed paper. Refrigerate until firm.

 

PEANUT BUTTER CHOCOLATE BALLS

Corky Kelsey

First measure, then crush, 3 cups Rice Krispies (if you crush Rice Krispies first, your measurement will be off and the mixture will be too dry). Add 1 stick softened butter or margarine, 1 box powdered sugar and 2 cups smooth peanut butter. Mix all and mold into small balls. Chill well. (I put mine on cookie sheets in the freezer. By the time the chocolate mixture has melted, the balls are cold enough.) ­Using a toothpick, dip the balls in the following chocolate mixture, which has been melted in the top of a double boiler:

 

1 large Hershey Bar (12 oz.)

1-6 oz. pkg. chocolate chips

1/2 slab of paraffin

 

I find it easier to hold the ball on the toothpick at an ­angle to dip, otherwise, I drop the ball in the chocolate.  Dip only half of the ball so it looks like an acorn. Makes 4-5 dozen, depending on the size of the balls.

 

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