1 (18 oz) jar creamy peanut butter
1/2 cp butter, softened
1 lb confectioner’s sugar
1 tbsp vanilla
12 oz chocolate chips
3-4 oz paraffin wax
Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate.
Melt chocolate chips with paraffin 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 temp or refrigerate.