Instructions: 1. Mix peanut butter, powdered sugar and butter.

2. Roll into 1-inch balls; place on cookie sheets and refrigerate for 2 hours.

3. Melt chocolate chips and paraffin/almond bark in top of double boiler over low heat.

4. Using a toothpick to pick up the balls, dip into melted chocolate, covering 3/4 of the ball; leave the top uncovered to resemble a buckeye.

5. Pinch top of buckeye shut where the toothpick was.

6. Place on cookie sheet, covered with waxed paper.

7. Keep refrigerated.

Barb Says: I added these as our family tradition. Being from Ohio, and it being one of my favorite candies, what else could I do? The original recipe calls for Paraffin but I use Almond Bark. Its cheaper and does the same job. These are DELICIOUS!

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