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.