Annette'S Peanut Butter Balls - cooking recipe

Ingredients

2 lbs confectioners' sugar
1 (18 ounce) jar creamy peanut butter
1/2 cup margarine, melted
1/4 cup evaporated milk
12 ounces semi-sweet chocolate chips
1/4 paraffin wax block

Preparation

Blend together the sugar, peanut butter and melted margarine. Add evaporated milk as necessary - up to 1/4 cup.
Roll into small balls. Using a cookie scoop helps ensure the size being uniform. Chill for easier dipping later.
While candy is chilling, first melt paraffin wax in double boiler. Once melted, add the chocolate chips. Stir till well blended.
Dip candy into chocolate. A toothpick works best. Place on wax paper to set. If you refrigerate the candy at this stage it helps to set the chocolate firm and makes removing from the wax paper much easier and with less fingerprints on the candy!