16 ounces peanut butter
2 cups butter
2 (10 ounce) boxes powdered sugar (10X)
1/2 paraffin wax block
16 ounces semi-sweet chocolate chips

In a large pot over low-medium heat melt peanut butter and butter, remove
from heat. Add powdered sugar until thick enough to roll into balls.
Make into balls and cool on wax paper. Melt chocolate in double boiler with paraffin wax on low heat. Dip balls in chocolate using toothpicks, cool on wax paper. Can freeze for one year, refrigerate for 4 months.