1 lb. soft butter
2 lbs. peanut butter (can use half creamy and half crunch)
3 lbs. confectioner's sugar

Mix the above ingredients together. Form into balls the size of a small buckeye. Place on waxed paper on a cookie sheet and refrigerate overnight. The next day, melt 1 1/2 to 2 pounds of dark chocolate caps in the top of a double boiler. Using a toothpick, dip balls into the chocolate leaving a circle uncovered to resemble a buckeye. Place on waxed paper until the chocolate is set. Smooth out the hole made by the toothpick. Put into candy papers. Store in a cool place. Makes 12 to 15 dozen, depending on size.