Recipe - Maple Buckeyes

One fourth cup Butter
One fourth cup Peanut Butter; chunky
1 pt Maple Syrup
12 ounce Chocolate Chips
1 sl Cake Paraffin

Cook butter and maple syrup to 232 degrees. Just before removing from
stove add peanut butter without stirring. When cool, beat with mixer til
graining starts. Finish by handshape into balls the size of a buckeye.
Dip balls into chocolate bits and paraffin melted over hot water. Using a
toothpick in the center of the ball, dip a little more than halfway into
the chocolate to resemble a buckeye. Drain on wax paper. Later, depress the
top of buckeye and cover the toothpick hole. Makes about 1 lb.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini