2 sticks butter
1 (6 oz.) jar crunchy or smooth peanut butter
1 tbsp. vanilla
1 box powdered sugar
1 c. coconut
1 c. chopped nuts
1 c. crushed vanilla wafers
1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 cake paraffin wax

Cream butter, peanut butter together until smooth. Add vanilla and mix. Add box of powdered sugar, coconut, chopped nuts, vanilla wafers and mix well.

Form into small round balls and keep in refrigerator until ready to dip into chocolate.

Melt chocolate and 1/2 cake of paraffin wax together in heavy saucepan. Using small round spoon, tongs, or melon ball spoon is the best (what ever works best for you). Dip balls into chocolate and place on wax paper to drip. Keep chocolate at a low temperature.

Taste great if kept in refrigerator.