4 sticks butter, softened
1 lb. plus 2 lb. powdered sugar
10 oz. peanut butter
10 to 12 oz. Marshmallow Creme
1 1/2 tbsp. vanilla

Coating Dip:

5 tbsp. paraffin wax (in bags)
4 pkg. sweet Baker's Choice chocolate

Beat butter and 1 pound sugar until light and fluffy. Add peanut butter, Marshmallow Creme and vanilla. Knead in the other 2 pounds of sugar until stiff and form into shape. Let set in refrigerator overnight and they are ready to dip in chocolate coating.

When melting wax, put in double boiler first until melted, then your chocolate. Make sure it's smooth when melted.