1 cup butter, softened
2 cups peanut butter
1-1/2 lbs. confectioners? sugar
12 oz. chocolate chips
1/3 of 1 pound bar Paraffin wax
Cream butter with sugar. Mix in peanut butter. Shape into 1 inch balls. Place on waxed paper lined cookie sheet and chill for 30 minutes.
Dip: Melt chocolate and grated paraffin wax in saucepan on lowest heat, stirring often. Using a toothpick or wooden skewer, dip balls into chocolate, covering all but a small circle on the top. Placed on waxed paper to harden. Store in tightly covered container in a dry cool place for up to 2 months.