2 lb. creamy peanut butter, room temperature
1 lb. softened stick butter
3 lb. confectioners' sugar
2 pkg. chocolate chips
1/2 bar paraffin

Mix peanut butter, butter and confectioners' sugar until smooth texture hands work best. Form into large marble size balls. Refrigerate. Slowly melt chocolate chips and paraffin over double boiler. Using toothpick dip cold mixture into chocolate, let dry on wax paper. Makes about 144 candies.