1 (16 oz.) box confectioners sugar
1/2 c. butter, softened
1 (18 oz.) jar creamy peanut butter
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 (1-inch) sq. paraffin (see note)

Combine sugar, butter and peanut butter in a large mixer bowl. Beat until mixture is well blended and begins to cling together. Roll mixture into 3/4-inch balls and place balls on waxed paper.

Melt chocolate morsels and paraffin in top of a double boiler over hot water. Stick a toothpick in a peanut butter ball and dip ball in warm chocolate so that all but tip of ball is covered. Let excess chocolate drip back into pan. Place on waxed paper. Remove toothpick. Repeat until all candy has been dipped. Pinch toothpick holes closed with fingers and smooth tops. Refrigerate.

Note: The paraffin called for is household paraffin wax, as is used for sealing jelly. The paraffin makes the chocolate easier to handle and shape, and it does not affect the taste of the candy. Consumption of such a small amount is not harmful.