12 oz. peanut butter (chunky or your favorite)
1/4 cups maple pancake syrup
about 2 cups powdered sugar
12 oz. milk chocolate or semi-sweet

In large bowl, combine the peanut butter and pancake syrup. Mix well. Stir in the powdered sugar to form thick clay-like dough. Roll in 1-inch balls and place on waxed paper to dry while you melt the chocolate. Dip half of ball in chocolate to form "buckeyes." Or dip all the way in chocolate for a bonbon. Chill 15 minutes to set chocolate. These freeze well.