2 cups peanut butter
1 stick butter
4 cups powdered sugar
1 bag chocolate chips
1/4 block of paraffin wax, grated
Melt butter in microwave for about 30 seconds. I cut butter into pieces to help it melt faster.
Add peanut butter and mix well.
Begin adding powdered sugar a little at a time.
I do this to begin with my mixer but then I use my hands.
When all of the sugar has been dissolved, form into balls and place in an air-tight container and store in refrigerator until you are ready to dip in chocolate.
Seperate layers with wax paper for easiest removal.
One hour before dipping place container in freezor to chill balls thoroughly.
Melt chips in microwave or double boiler. Stirring to melt all chips
Add grated wax and mix well until all chocolate and wax is melted.
Remove balls from refrigerator and insert a toothpick in center of about 10 balls.
Dip each ball in mixture and place on another sheet of wax paper to cool. Reuse the toothpicks to do the next ten balls. If balls begin to get soft return them to refrigerator freezor and wait for about 15 minutes to continue the process.