Here is mine that I make a lot! 1- 18 OZ jar of Peanut Butter 1 stick margarine-or 1/2 cup margarine 1 ts vanilla 3 to 3 1/2 cups powdered sugar-almost 1 LB Place PB and margarine in microwavable bowl, and warm it, watching and stirring it, so it will not scorch around the edges. Add vanilla, and 2 1/2 cups powdered sugar and mix well with beater. Continue to add powdered sugar, until it seems that no more will mix into the mixture. It will be a crumbly mixture. Pour into 8X8 baking dish (or similar) and use a large spoon or a glass with a smooth rounded bottom to press out flat. Walla---Perfect every time...the secret is to not add too much powdered sugar too quickly, or it will not all mix in. You can also make it with crunchy peanut butter, but it will take considerably less powdered sugar. Sue

This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

Now that's extremely funny to me, too, being from Ohio. If there is such a designation as "official homemade candy" of a state, buckeyes are Ohio's without a doubt. I've made and eaten thousands of these over the past 40+ years. They are called buckeyes because they look like buckeye nuts, which grow like crazy in OH, and are part of the logos (and origin of the name) for Ohio State Buckeyes sports teams. The candies should look like this. This site brings up a good point, also. The original old-school recipe did call for paraffin in the chocolate but although this makes it possible to hold these in your fingers a few seconds longer before you get messy, there is no other reason to put it in and they taste much better without it. The step about rolling in sugar before coating with chocolate is something I've not heard of before, and seems completely unnecessary. All of the ingredients are already very sweet, especially if you use one of the sugar-added peanut butters. The milk is also not an ingredient I've used for this before, either. I would recommend against it because it is just going to make things sticky while working with the mix, and as it dries out, the balls will become crumbly. Lately, I've made mine with peanut butter of 100% peanuts (usually has a layer of peanut oil on top) and powdered sugar, with no added butter. I think of it more as a process than a recipe. The premise is that you need to make the peanut butter able to be rolled into a ball and hold its' shape. So the butter is just unnecessary empty calories since all that is needed is to add sugar until the peanut butter is the proper consistency to hold together. If you do decide to do the recipe with butter, use real butter and not margarine. Margarine makes terrible buckeyes because of the high moisture content. Once it dries, the balls crumble when you take a bite. As far as the observation that the taste of buckeyes is similar to the "peanut butter candy" from the original discussion - that's spot-on. There's a significant textural difference, though. And, of course, the chocolate.

I did. I left here at 8:10 for Walmart's. Got home at 9:10. took Georgy for a walk at 9:20, cut it short and got home at 10:30. It was misting when I left, glad I cut the walk short because a block away from home it started raining a bit more. Got in, threw a cup of water in the microwave, took the wet clothes off, put my robe on, put wet clothes in washing machine, had a cup of hot chocolate, bowl of fruit and some Activia, made the crunch showered and got ready for bridge. Glad I made the crunch early because when I got home from bridge, I tasted it. Thought it a little too sweet, so I picked out the candy corn and added some more nuts. I put a few handfuls in clear cellophane bags and tied with pink curly ribbon. When I was in Walmart, I found some Valentine stickers and put one on each bag. I will bring them to lunch with me tomorrow. On the other half of the batch, I poured some melted semi-sweet chocolate pieces over and mixed it in. It made it less sweet but didn't look as pretty. Unfortunately, I don't care how it looks and have been eating it. LOL