2 (3 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
2 (12 oz.) pkgs. peanut butter flavored chips
1 c. finely chopped peanuts
1 (6 oz.) pkg. semi-sweet chocolate chips
1 sq. (1 oz.) paraffin wax or 2 tbsp. shortening

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In heavy saucepan, over low heat, melt peanut butter chips; stir into cheese mixture. Add nuts. Chill 2 to 3 hours.

Shape into 1 inch balls. In small heavy saucepan, over low heat, melt chocolate chips with paraffin. With wooden pick, dip each peanut ball into chocolate mixture, not coating completely. Place on wax-paper lined baking sheets until firm. Store covered at room temperature or in refrigerator. Makes about 7 dozen.