- yum) and I can PM that to you if you wish. 
I made 400 of these for a wedding reception last summer. They turned out really well. I found you need less butter than most recipes call for. Here is a thread where I asked for help and got a recipe from a member that makes them a lot.
http://www.cakecentral.com/cake-decorating-ftopicp-3370503-.html#3370503
There is a recipe for buckeye's on this site with a 5 rating let me see if I can find it 
Here's the one I was talking about:
http://www.cakecentral.com/cake_recipe-4673-0-Buckeyes.html
I think cakesbyjess posted the recipe which is the same one as she posted in my thread which I linked above.
Yes, These are indeed the same recipes. Must be a good one 
Yes, that is the same recipe I used. I found the trick to them being more firm is the parrafin in the chocolate. I think I even used just a little more than the recipe because it was August in 100 degree temp. I got food grade parrafin at my local cake and candy supply store.
Yes, they will. I made 400 last August when it was over 100, bagged them 3 to a bag - 150 bags and 50 more scattered around a cupcake tower. They did fine and the bride was very happy with them. It was in inside venue, so a/c; but still hot and humid. They did great at room temp. I made the balls, then froze the balls and dipped them while frozen.
Does anyone have any suggestions on how to package these to sell? I am interested in something more like a box or plastic container that will hold about a dozen. TIA
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