From the kitchen of Ann Marie Barkwell.  A homemade
peanut butter cup in a round package.   Keep refrigerated or
frozen.
Mix:
1 1/2 c creamy peanut butter
1/2 c margarine
1 tsp vanilla

Add one cup at a time:
3 c confectioner sugar

Mix until smooth & stiff.
Roll into balls & put on cookie sheet lined with wax paper.
Refrigerate.

Melt:
2 Tbsp crisco
6 oz chocolate

Mix until smooth.
Using toothpick, dip each p.b. ball into chocolate,
covering 3/4 of the ball.

Place back on wax paper & refrigerate.

These freeze well.  To freeze, put tray in freezer, when set
toss in a baggie.
Buck Eye Peanut Butter Balls
"Nobody goes there anymore. It's
too crowded."
Our neighbor in Endicott, NY, added Rice Krispies to her
p.b. centers.  Yum.                                       -Stephanie
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