1 lb. creamy peanut butter
1 lb. butter, at room temperature
3 lb. confectioners' sugar
2 (12 oz.) pkg. chocolate chips
1/2 bar paraffin

Mix butter and peanut butter with sugar until smooth. Form into small balls. Refrigerate. Melt slowly chocolate chips and paraffin together in top of double boiler. Using a toothpick, dip cold buckeyes in chocolate until 2/3 covered. Let dry on waxed paper. 166 candies.

NOTE: Paraffin may be omitted but candies will need to be refrigerated.