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BUCKEYES

1 pkg. (250 g) cream cheese
1 can sweetened condensed milk
2 pkgs. (350 g each) peanut butter-flavoured chips
1 cup (250 g) finely-chopped peanuts
1 pkg. (175 g) semi-sweet chocolate chips
2 Tbsp. (30 ml) shortening

In large mixer bowl, beat cream cheese until fluffy. Gradually
beat in Eagle Brand until smooth. In heavy saucepan, over low
heat, melt peanut butter chips; stir into cheese mixture. Add
nuts. Chill 2 to 3 hours; shape into 1-inch (2.5 cm) balls. In
small saucepan, over low heat, melt chocolate chips with shortening.
With wooden pick, dip each peanut ball into chocolate mixture, not
coating completely. Place on wax paper-lined baking sheets until
firm. Store covered, at room temperature or in refrigerator.
Makes about 7 dozen balls.

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