2 c. creamy peanut butter
2 sticks butter
3 1/2 c. powdered sugar

Mix and roll in small balls. Set in refrigerator on wax papered cookie sheets for 1/2 hour. Put toothpick in each ball and refrigerate for 1/2 hour. In double boiler melt 1/2 block of paraffin and 12 ounces of chocolate chips. Dip balls to almost cover peanut butter. Remove toothpicks and refrigerate on wax papered cookie sheets.