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Peanut Butter Chocolate Tennis Balls

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A plate with eight buckeye cookies isolated on white

Doug Ford, Fieldstone Men C4

2     lbs. peanut butter (smooth/creamy)
1 ½     lbs. margarine (6 sticks, make sure they are refrigerated)
3     lbs. confectioner’s sugar
24     oz. choc chips — semi sweet
1     bar paraffin (a bar is usually about 3 inches x 5 inches and half-an-inch thick)

Place all the confectioner’s sugar into bowl. Dump the peanut butter on top of the confectioner’s sugar. Slice the sticks of margarine into squares and then dump them into bowl with sugar and peanut butter. Mix above ingredients using an electric mixer until consistently blended. Use a melon baller to scoop into in balls and place on a sheet of wax paper atop a cookie sheet. Refrigerate for at least 2 hours.

Then, cut or break the bar of paraffin wax into 8-10 pieces (helps it melt faster and more evenly). Place the paraffin pieces into a pot set on med/high (You can use a double boiler if you have one.). When the paraffin becomes about 75% liquid, add the chocolate chips and stir vigorously until the wax and the chocolate chips appear smoothly blended. (If you use a metal spoon, be careful as the spoon will heat up quickly.). Using a toothpick, quickly dip each of the peanut butter balls about halfway into the chocolate sauce and return each ball back to the wax paper until all the balls are dipped. You can refrigerate them if you want or leave them out at room temperature.

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