Instructions: 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 hand-shape 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.

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