1 lb. butter, room temperature
2 c. peanut butter, room temperature
2 1/2 lbs. powdered sugar
3 tsp. vanilla
6 oz. semi-sweet chocolate chips
1/4 lb. paraffin Gulf wax
Pecans - as needed, chopped fine

Cream butter and peanut butter. Add powdered sugar and vanilla - cream well. Make into small balls. Melt paraffin and chocolate chips in double boiler. Spread wax paper and put pecans close to boiler. Take each ball, stick a toothpick in it and dip into chocolate mixture, then roll in pecans. Put on waxed paper to dry. If you make large balls they will fall off the toothpick and break. Yield: 150 balls.