Peanut butter 2 lbs.
Butter 1 pound
Sugar (powdered) 3 pounds
Chocolate chips (semi sweet) two 12-ounce packages (note to use chocolate of high quality)
Paraffin bar
Toothpicks – for dipping
Waxed paper

Method of Preparation

Lay wax paper over cookie sheets and keep aside. Take a bowl and add butter and peanut butter and cream until well mixed. Add sugar little by little and mix well. Ensure all the sugar is thus added and mixed well into the mixture. Make out one inch diameter balls with the peanut butter mixture.

You will be able to make around 400 such balls with the recommended quantity of ingredients. Insert one toothpick into each small peanut butter ball and keep them aside. Use a double boiler for melting chocolate and paraffin.

The purpose of adding paraffin is to get a shiny finish when the chocolate cools. Ensure that the chocolate is not getting over heated. Dip all the peanut butter balls into the chocolate so as to get the chocolate coated all over the surface of the balls leaving only a small portion.

Allow to cool on waxed paper and store in airtight containers in a cool place.