Tom’s Peanut Butter Balls (Buckeyes)

Tom's Peanut Butter Balls

2 cups (1 lb.) Imperial margarine (melted)
36 oz. GV peanut butter, creamy
3 lb. GV powdered sugar
3/4 block Gulf Wax Paraffin
3 cups GV semi-sweet chocolate chips

In a large metal mixing bowl:

• Mix melted margarine and peanut butter until fully combined with no clumps.
• Add powdered sugar to mixture 1 cup at a time mixing and kneading well before adding more powdered sugar (if consistency is off, either stop adding sugar or add more sugar, as needed).
• Roll into desired-sized balls.
• Chill in deep freezer until firm.
• In a double boiler, melt chocolate chips over boiling water. Melt paraffin wax in chocolate until combined.
• Dip cold balls with toothpicks in chocolate mixture until bottom 2/3 coated.
• Set on wax paper to harden in deep freeze.

Makes 165.