While perusing candy recipes for when my friend comes on Wednesday, I came across what I think has to be the 'ultimate' buckeye candy recipe.

The recipe makes approximately 160 candies.

Line a cookie sheet with parchment paper.

Mix 2lb smooth peanut butter with 1lb butter (yikes! and yum!) until smooth. 
Slowly beat in 3lb confectioner's sugar.

Refrigerate this mix until firm, about 90 minutes.

When firm enough to handle, form into balls about one inch across. Insert a toothpick into each ball, and set on the cookie sheet.

Fill the bottom of a double boiler with water, and place 24 oz of chocolate 'almond bark' into the top of the double boiler. (24oz chocolate chips and 1/2 bar of paraffin wax can be substituted for the almond bark.)

When the chocolate has melted and is smooth, use the toothpicks to dip the cold balls into the chocolate until 2/3 - 3/4 covered. Allow excess chocolate to drip off, then place on the cookie sheet. Remove toothpick and use your finger to smooth over the hole it leaves.

Allow chocolate to set completely before storing.

I figure I am going to make the centers and freeze them. Firstly, this means I can finish the candies at my own convenience. Secondly, the fact that the centers are frozen when dipped into the chocolate should make the chocolate set quicker.

I'm also going to experiment with making a variation that is cocoa and butter mixed with the powdered sugar, and dipped in white almond bark...  Hmmm...

My internationally famous fudge just 'may' have some competition this winter...