1 pound butter, softened
2 pounds peanut butter
About 2 1/2 to 3 pounds powdered sugar
12 ounces semisweet chocolate chips
12 ounces milk chocolate chips
2 ounces paraffin (I just left this out and it was fine--you can also use dipping chocolate instead of the chocolate chips if you prefer)
Mix first 3 ingredients together and form into 1 inch balls. Let harden a bit in the fridge or freezer. When you are ready to dip the peanut butter balls, remove from freezer. Melt the chocolate chips and paraffin together in a double boiler or the microwave. With a toothpick, dip peanut butter balls in chocolate to coat, leaving about a dime sized spot on top exposed like a Buckeye. Let harden on waxed paper. Store in refrigerator or freezer.