1 lb. butter
2 c. peanut butter
2 1/2 lb. powdered sugar
1 tsp. vanilla
1/3 bar paraffin
1 (12 oz.) bag chocolate chips

Cream butter and peanut butter. Add powdered sugar and vanilla. Roll into small balls the size of buckeyes. Chill or freeze so you can put a toothpick in.

Melt paraffin and chocolate chips in double boiler. Using a toothpick, dip each ball into chocolate, leaving spot for buckeye effect. Place on wax paper. Can be frozen or will keep in refrigerator.