3 sticks Parkay (not whipped)
2 c. creamy peanut butter
12 oz. butterscotch chips
1/2 block paraffin
2 boxes powdered sugar

Soften Parkay at room temperature. Mix butter, peanut butter, and powdered sugar in large bowl by hand. Roll into balls, the smaller the better. Melt paraffin and butterscotch chips in double boiler. Dip balls into paraffin mixture one at a time with a teaspoon. Lay on wax paper to cool.