Buckeyes
From Scott (USA)

Serves 20-24

Ingredients:
2 cups crunchy peanut butter (Jiff works best)
1 stick butter
2 cups powdered sugar
3 cups Rice Krispies
12 oz. semisweet chocolate chips (Nestle Tollhouse Morsels are best)
1 quarter stick of paraffin (Gulf Wax - used for canning)

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Directions:
Mix first four items in bowl and hand-knead until it has a dough-like consistency. Roll into balls and put on cookie sheet covered with wax paper.

Chill them in refrigerator for an hour or two.

Melt chocolate and finely-chopped paraffin together. Using a fork or a toothpick, dip the balls in the chocolate so that they are coated except for a small circle on top. Be careful as the balls fall apart easily. Put back on wax paper and chill for another hour or so.