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BUCKAROO COOKIES 
1 box confectionery sugar
2 c. peanut butter
3 c. Rice Krispies

Melt 1/4 lb. butter (1 stick). Mix all together with hands. Form into balls, 1 to 1 1/2 inches in diameter. If mix consistency does not adhere well, add more butter. For additional butter, bottled liquid can be substituted. Place on waxed paper and refrigerate for about 1 hour. In a double boiler, melt a 12 ounce package of chocolate chips with approximately 1/3 block of paraffin wax. Dip balls in chocolate and place on waxed paper.
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