1 (18 oz.) jar crunchy peanut butter
1 stick butter
1 box powdered sugar
3 c. Rice Krispies
1/2 stick paraffin
12 oz. semi-sweet chocolate chips

Mix first 4 ingredients with hands. Form 80 to 90 small balls and place on cookie sheet or trays covered with wax paper. Refrigerate 3 hours or overnight. Melt paraffin in double boiler with chocolate. Use a toothpick to dip each buckeye in chocolate, leaving a small area at top. Place on wax paper and refrigerate or freeze. Microwave instructions for melting chocolate: melt paraffin on high for 4 minutes. Add chips and melt on medium for 6 minutes.