2 lbs. creamy peanut butter, room temperature
1 lb. butter, room temperature
3 lbs. powdered sugar (or less)
2 (12 oz.) semi sweet real chocolate chips
1/2 bar paraffin

In large bowl cream peanut butter and butter. Add powdered sugar, stirring until smooth texture develops. Form small balls the size of "buckeyes" (or shooting marbles). Refrigerate until firm. Slowly melt chocolate chips and paraffin in double boiler ("shave" or chip the paraffin so it melts better).

Using a toothpick, dip cold balls into chocolate until two thirds covered. Dry on waxed paper. "Touch up" toothpick holes when you are finished. Best stored in refrigerator and they also freeze well.