1 stick butter
1 tsp. vanilla
1 can Eagle Brand milk
2 c. peanut butter
2 lbs. powdered sugar

Melt the butter. Stir in the vanilla. Stir in the Eagle Brand milk. Stir in the peanut butter. Stir in the powdered sugar.

Make small balls out of this mixture - approximately the size of a nickel. Place on trays covered with wax paper and chill for 2-3 hours.

CHOCOLATE COVERING FOR THE PEANUT BUTTER BALLS:

Melt in a double boiler: 1 (12 oz.) bag chocolate chips (don't use generic brand!) 1 lg. block sweetened, German chocolate

Keep on stove on very low heat.

Remove one tray at a time of the peanut butter balls from the refrigerator. Insert wooden toothpicks in the peanut butter balls - dip each one thoroughly in the chocolate mixture and place them back on the tray with wax paper.

NOTE: It is important not to make the peanut butter balls too large. Much taste is lost in the finished product if you do.