Buckeyes

Directions

1. 1
   Mix
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   sugar,
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   peanut
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   butter
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   and
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   butter, kneading with hands if necessary.
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   Shape into 1-inch balls.
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   Place on jelly roll
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   pan. Cover
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    and
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    refrigerate until firm, about 2 hours. In
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    heavy saucepan
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    (1 quart size), melt chocolate pieces and shortening over low heat.
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    When melted, add paraffin. Remove half
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    of peanut butter balls from refrigerator.
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    Using toothpick, carefully
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    dip
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    balls one at a time into chocolate mixture, making
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    sure
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    to
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    leave a small amount of peanut butter showing on top
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    to
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    resemble
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    an eye.
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    Place coated balls on cookie sheet lined with waxed paper.
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    Repeat process for rest of
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    the peanut butter balls.
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    Refrigerate about 1 hour.
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    Makes 3 1/2 dozen.