2 lb. creamy peanut butter, room temperature
1 lb. butter, room temperature
3 lb. powdered sugar
2 (12 oz.) pkg. chocolate chips
1/2 bar paraffin

Mix peanut butter and butter together with powdered sugar until smooth texture develops. Form small balls the size of "buckeyes" or large, shooting type marbles. Refrigerate balls.

Next, melt slowly the chocolate chips and paraffin together in top of double boiler or heavy saucepan.

Using a toothpick, dip cold "buckeyes" into chocolate until two thirds covered. Let dry on waxed paper. Makes about 166 candies.

NOTE: Paraffin may be omitted, but candies will need to be refrigerated.