1 jar creamy peanut butter (1 lb. 14 oz.)
2 lbs. confectioners sugar
1 lb. butter
2 (12 oz.) pkgs. semi-sweet morsels
3/4 slab of canning wax

Melt butter. Pour onto large mixing bowl. Add peanut butter and confectioners sugar. Mix with hands until smooth. Mixture should not be too dry. Place waxed paper on cookie sheets. Make 1 inch balls out of mixture. Cool balls for hours. While waiting, in double boiler, melt wax and chocolate bits. With toothpick, dip each ball into hot chocolate, almost to top, leaving enough uncovered to resemble a buckeye. Keep balls cool while waiting to be dipped. Keep top of double boiler over bottom of pan of hot water. If necessary, you can reheat the chocolate when it gets down to the bottom or cools. Keep candies refrigerated or frozen. To cover the toothpick hole, gently press the back side of a small spoon over the buckeye. Yield - A whole lot.