2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
Place wax paper onto cookie sheets and set aside.
Cream peanut butter and butter until combined.
Add sugar a little at a time.
Make sure it is mixed well.
Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert
one tooth pick into each
small peanut butter ball.
Set all of them aside.
Melt chocolate and paraffin (parafin helps the chocolate become shiny when it
cools) in a double boiler.
Be careful not to over-heat the chocolate.
Dip the ball into the chocolate so as to ALMOST cover the entire ball.
Leave small portion of ball uncoated. Let cool on waxed paper.
Store in a cool place.