2 lb. creamy peanut butter
1 lb. butter
3 lb. confectioners' sugar
2 pkg. (12 oz.) size chocolate chips
1/2 bar paraffin

Mix peanut butter, butter and sugar till smooth texture develops-form small balls size of "Buckeyes" (or large shooting type marbles). Refrigerate balls. Next slowly melt chocolate chips and paraffin together in top of double boiler. Using toothpick, dip cold "Buckeyes" into chocolate till tow thirds covered. Let dry on wax paper. Touch up toothpick hole with chocolate. Paraffin can be omitted, but candies will need to be refrigerated. Makes about 166 candies.