Recipe: Buckeyes (5)

OHIO STATE BUCKEYES
1 c. (9 oz.) creamy peanut butter
1/4 c. margarine, room temperature
1 tsp. vanilla
1 1/2 c. confectioners' sugar
1/2 c. all purpose flour
1 c. (6 oz.) semi sweet chocolate
chips, melted
Line 2 cookie sheets with waxed paper. Beat peanut butter, butter and vanilla in a medium size bowl with electric mixer until smooth. Gradually beat in sugar and flour until well blended. Roll rounded teaspoonsful into 1 inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm. Spear 1 ball at a time with a wooden toothpick and dip in chocolate to cover about 2/3. Arrange chocolate side down on prepared cookie sheets. Smooth over toothpick holes. Refrigerate about 15 minutes until chocolate is set. Store tightly covered in refrigerator.

BUCKEYES
2 sticks marg., melted
2 c. crushed graham crackers
1 c. crunchy peanut butter
3/4 pkg. of powdered sugar
1 (12 oz.) pkg. chocolate chips,
melted
Mix well: margarine, graham crackers, peanut butter and sugar. Melt chips in double boiler. Roll cookies into balls (approximately 1 tablespoon each) and dip tops of cookies in chocolate. Put on wax paper and refrigerate for at least 15 minutes.

BUCKEYES
2 c. peanut butter
1/2 c. oleo
16 oz. powdered sugar
4 c. Rice Krispies
1 lb. almond bark or chocolate chips
Melt peanut butter and oleo in a large pot over low heat. Beat in powdered sugar. Remove from heat, stir in Rice Krispies. Roll into balls of desired size. Refrigerate until firm. Melt almond bark in double boiler over low heat. Dip each ball in white chocolate until completely covered. Store in air tight container or freeze.

BUCKEYES
2 sticks butter
1 (18 oz.) jar crunchy peanut butter
1/2 lb. chopped nuts
1 (6 oz.) can flaked coconut
1 (16 oz.) box confectioners' sugar
Chocolate chip morsels
Melt butter, remove from heat. Add and blend in the peanut butter, nuts, coconut and sugar. When well blended, form into bite size balls. Place on wax paper and refrigerate two to four hours. Melt chocolate chips in top of double boiler over simmering water. Using a toothpick to hold each candy ball, dip candies into melted chocolate. Place on wax paper to set. Makes about 4 (four) dozen.

BUCKEYES
1 c. graham cracker crumbs
2 sticks margarine
1/2 c. peanut butter
1 c. nuts
1 can coconut (1 1/2 c.)
1 box powdered sugar
1 tsp. vanilla
Mix and shape into small balls. Melt one large package of chocolate chips and 1/2 block of paraffin wax in double boiler. Dip using toothpick.