Ingredients
1 (18 ounce) jar creamy peanut butter
1/2 cup butter or margarine (softened)
1 lb confectioners’ sugar (about 3.5 cups)
1 tablespoon vanilla
12 ounces chocolate chips (milk or semi-sweet)
3-4 ounces paraffin wax (I use 1/4 of a standard block)
Preparation
Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate. Melt chocolate chips with parafin wax in a double boiler. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper. Let set at room temperature or refrigerate.
