Buckeyes

1. 1

   Mix sugar, peanut butter, butter and milk. Roll into small balls (~2 teaspoons) which will be very stiff. Place on waxed or parchment paper and refrigerate.

2. 2

   Melt chocolate chips and paraffin together in the top of a double boiler over simmering, not boiling water. Pour into a small, deep bowl or measuring cup. Remove the balls from the refrigerator. Insert a toothpick into a ball and dip into the melted chocolate so that about 3/4 of the ball is covered with chicolate. Put on waxed paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on waxed paper for at least 30 minutes until chocolate is firm, not sticky. Store in container(s) with waxed paper between layers. Will keep almost indefinitely in a tightly covered container. For smaller balls, increase chocolate to 12 oz bag and paraffin to 1/2 a block.

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