Recipe - Buckeye Pecan-Butternut Pie

A
2 cup Peanut butter
1 One half Boxes of confectioners;
(powdered) sugar
2 Sticks of margarine

B
1 pack (6 oz) choc chips
1 pack (6 oz) butterscotch chips
2 tablespoon Parafin wax bar or cooking
parafin; (up to 3)

Mix "A" ingredients. Roll into balls. Chill at least one hour.

Melt "B" in double boiler or put one sauce pan into another one with about
an inch or two of boiling water. Low heat on the stove. Stir until smooth.
Dip each ball into the chocolate mixture to get the buckeye effect. Use a
toothpick to dip the balls and smooth over the toothpick hole after
dipping.

Note: We always used a piece of styrofoam to stick the toothpicks in after
dipping the buckeyes. This gave them a place to cool without having to hold
them.

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Dec 5,
1997