Getting ready for the holidays in December means it is time to get fat. It’s a tradition in our household to make the most delicious treat ever: peanut butter and chocolate buckeyes. These round sugary insulin spikes are easy enough for anyone to make. Just be prepared to spend some time rolling the balls. My great grandmother’s recipe makes a lot of them.

One thing that is always surprising is that you need wax. Here are a couple of notes:

• 1lb box of gulf wax comes with a couple of “cakes” so use half of one when you melt the chocolate
• melting chocolate is super easy with a pyrex glass mixing bowl and an instant pot
• I’ve never had an issue getting all 3 lbs of confectioner’s sugar, butter, and peanut butter into the same upright mixer. just use a dough hook to mix.
• You can use dark chocolate chips and, surprise!, it’s still good

Ingredients

• 2 lbs. peanut butter
• 1 lb. butter or margarine
• ½ cake paraffin
• 3 lbs. confectioner’s sugar
• 12-oz. semi-sweet chocolate chips

Directions

Cream peanut butter and the butter (this can be done with electric mixer). Add sugar, a little at a time, after adding the first box of sugar. The rest will need to be mixed with your hands. Shape into small balls; place on cookie sheet and chill for 1 hour in refrigerator or 15 minutes in the freezer. Melt chocolate chips with paraffin in double boiler. Dip chilled balls into chocolate with toothpicks. Do not cover the entire ball. Leave top of ball uncovered to make buckeyes. Set on wax paper and chill before serving. Yield 150-200 pieces.