1 1/2 sticks softened butter
1 lb. confectioners' sugar
1 1/2 c. creamy peanut butter
1/4 c. finely chopped nuts (opt.)
1 tsp. vanilla

Mix together. Roll into balls the size of a buckeye. Chill. Melt 1/4 to 1/2 bar paraffin (wax) and 8 to 12 ounces milk chocolate. Insert toothpick into the chilled candy and dip into chocolate. Leave a small area near top without chocolate to represent a buckeye. Yields: 80 to 100 pieces of candy.