1 (12 oz.) jar crunchy peanut butter
2 c. confectioners sugar
1 lb. dates, chopped fine
1/2 c. chopped walnuts
1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 bar paraffin wax (2 1/2-inch sq.)
1/4 c. butter, melted

Knead peanut butter, butter, sugar, dates and nuts thoroughly. Press into logs 2-inches long, using 1 tablespoon mixture for each. Place on waxed paper and chill overnight. Melt chocolate and wax in top of double boiler. Insert a cake tester or hat pin through the end of each log; dip in chocolate and let any excess drip. Place on cookie sheet until firm.