Buckeyes (Chocolate Peanut Butter Balls)

Description:
Ever since my sister Diana made these for Christmas so many years ago, I've made them to give as gifts to students and friends every year. Luckily, I can get American peanut butter here (sorry but the British stuff isn't as nice).

Ingredients:
1 (18 ounce) jar creamy peanut butter
1/2 cup butter or margarine (softened)
1 lb confectioners' sugar (about 3.5 cups)
1 tablespoon vanilla
12 ounces chocolate chips (milk or semi-sweet)
3-4 ounces paraffin wax (I use 1/4 of a standard block)



Directions:
1. Cream peanut butter and butter.

2. Add sugar and vanilla and mix well.

3. Form into 1 inch balls and place in a pan or dish and put in the freezer for at least an hour.

4. Melt chocolate chips with paraffin wax in a double boiler.

5. Dip balls into chocolate with a toothpick about 3/4 of the way covered.

6. Place chocolate side down on waxed paper. I’ve got a vegetable steamer whose holes are perfect for holding the toothpicks, so the chocolate sets quicker.

7. Let set at room temperature or refrigerate.