Peanut Butter Balls Old Recipe

1/2 cup smooth peanut butter

3 1/2 cups confectioners sugar

1 cup graham cracker crumbs

2 sticks butter (the recipe called for margarine)

1/4 tsp. salt if using unsalted butter

1 tsp. vanilla

1/2 block paraffin

6 oz. chocolate chips

Double boiler for melting chocolate and paraffin

Using stand mixer beat softened butter until smooth and creamy. Add peanut butter and beat until mixed and smooth. Add confectioners sugar a little at a time beating slowly to mix. Add graham cracker crumbs next then salt and vanilla.

Shape into ball size is your choice. The recipe calls for a large marble size. I made mine with a 1 1/2 inch cookie scoop so they were a little more than twice the size in old recipe.

Freeze peanut butter balls while you melt chocolate.

Using the double boiler melt the chocolate and paraffin together watching, regulating heat and stirring frequently. When chips are melted keep on low.

Remove balls from freezer and carefully dip into melted chocolate.

Place on parchment or wax paper to dry.

Yields 100 marble sized or if you do like me around 45 larger.