1 lb. powdered sugar
1 1/3 stick butter, melted
1 lb. molding chocolate
12 oz. peanut butter (1 1/2 c. Jiffy, creamy)
Wax paper
Toothpicks

Mix sugar, peanut butter and butter. Roll into balls (1/2 to 3/4 inch in diameter). Put balls on wax paper. Place a toothpick in center; chill. In double boiler melt chocolate. When smooth (chocolate melted), dip peanut butter balls, leaving top center with peanut butter portion showing, giving appearance of an acorn. Return dipped balls to wax paper and chill again. Remove toothpicks when ready to serve.