1 lb. powdered sugar
1 stick and 2 tbsp. butter, softened
1 (18 oz.) peanut butter

COATING:

1/2 bar paraffin
12 oz. pkg. chocolate bits

Blend sugar, peanut butter and butter. Form into 1 inch diameter balls. Refrigerate at least 1 hour. Melt paraffin and chocolate bits in double boiler. Dip balls in chocolate and let dry on wax paper. Yield: 70. Freezes well.