1 box of confectioners' sugar
2 sticks of butter
12 oz. jar Jif extra crunchy peanut butter
1 1/4 c. graham cracker crumbs

Mix with hands until smooth. Pinch off nut size to form balls, put on a cookie sheet and refrigerate 1 hour.

Melt 12 ounce package of chocolate chips in a double boiler, add 1/3 cake paraffin wax. Dip cold peanut butter balls (by toothpick) into warm chocolate. Place back on cookie sheet and refrigerate until desired.