Ingredients:
1 16-18 oz jar creamy peanut butter
4 cups powdered sugar
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour or two to soften)
1 12 oz bag chocolate chips (we use Aldi's - 79 cents a bag)
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating)

How to make this recipe:
Combine peanut butter, sugar and softened butter/margarine in very large bowl. Mix well, and roll into small balls about 1 inch in diameter. If balls are soft after shaping, refrigerate until hardened a bit.

Melt chocolate and paraffin together in double boiler or in small, deep bowl in the microwave, being careful not to overcook and burn the chocolate.

Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate, leaving very top of balls without chocolate to look like a real buckeye. Set buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and place in cookie tins (lined with plastic wrap).
Notes: Notes:
These can be done ahead of time, and store well in the freezer or refrigerator. They are also pretty cheap to make if you use generic or store brand ingredients. Chocolate chips that taste more like dark chocolate (such as Aldi's brand, comparable to Nestle Toll House Morsels), do much better than the milk chocolate chips such as Hershey's.

For packaging, we often collect cookie tins all year to put them in. This year was not the best year for tin collecting (couldn't hit as many yard sales this year!), so I am spray painting baskets to give them in, and also using some colored plastic wrap tied with ribbon. You could also go the super easy route and just put them on paper plates and wrap with colored or clear plastic wrap.

Recipe from: Kim Tilley - Frugal Moms