Black & White Buckeyes

1. Mix together the peanut butter and margarine until fluffy. Work in confectioner's sugar. You'll have to use your hands to knead the sugar in, as the mixture is very stiff. Refrigerate for at least an hour.

2. You will need a double setup for the chocolates; in one double boiler or fondue pot, melt the white chocolate squares; in another double boiler or fondue pot, melt the dark chocolate and paraffin together. Be sure the chocolate and paraffin is well mixed prior to dipping, to avoid a waxy taste with your buckeyes.

3. Remove peanut butter mixture from the refrigerator, and roll up in balls about the size of walnuts.

4. Stick a tooth pick in the end of each ball and dip completely in the melted white chocolate. Hold it for a few seconds over the pan, to allow some setting to occur, then place on wax paper. Remove toothpicks.

5. Stick a fresh toothpick in the opposite end of each ball, carefully, trying not to crack the white chocolate coating. Dip about 3/4 of the ball in the melted dark chocolate. Hold it for a few seconds over the pang, then place on fresh wax paper. The chocolate sets up fast and you can eat them right away.