Ingredients:
2 cups peanut butter
1 lb. powdered sugar
1 cup soft butter
12 ounce bag of chocolate chips
1/2 bar paraffin wax (1/8 lb.)
Additional powdered sugar

Directions:
Combine peanut butter, powdered sugar and soft butter. Mixing very well.

Roll into 1 inch balls and roll in the additional powder sugar to coat lightly. Refrigerate for 1 to 2 hours.

Melt chocolate chips and wax in a double boiler. Melt until chips and wax are thoroughly mixed and melted.

Dip the balls into the chocolate mixture and place on waxed paper lined cookie sheet.

Refrigerate.

Freezes well, up to 3 months.