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(Peanut Butter Balls)
1 lb. creamy peanut butter
(room temperature)
1/2 lb. butter (room
1 1/2 lb. powdered sugar
2 (12 oz.) pkg. chocolate
1/2 bar paraffin

Mix peanut butter and butter together with sugar until
smooth texture develops. Form small balls the size of
buckeyes. Refrigerate.
Slowly melt chips and paraffin together in top of double
boiler or heavy saucepan. Using a toothpick, dip cold buckeyes
into chocolate until covered. Let dry on waxed paper. Remove
toothpick. Makes approximately 100 candies.

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