1/2 lb. butter
1 lb. (2 c.) peanut butter
1 lb. (4 c.) powdered sugar
1 tbsp. vanilla
1 1/2 pkg. (8 oz.) graham crackers, ground fine

Mix first 4 items. Add crumbs and mix by hand. Form into balls about the size of a walnut. Place on cookie sheet and refrigerate overnight. Stick a toothpick in balls and dip in chocolate, leaving top uncoated to resemble a "buckeye."

CHOCOLATE DIP:

Melt 1/4 cake paraffin over double boiler. Take boiling water off the fire before adding 12 oz. semi-sweet chocolate to the melted paraffin. Be careful not to get any water in the mixture. Approximately 100 cookies.