Mix and roll in small balls. Set in refrigerator on wax papered cookie sheets for 1/2 hour. Put toothpick in each ball and refrigerate for 1/2 hour. In double boiler melt 1/2 block of paraffin and 12 ounces of chocolate chips. Dip balls to almost cover peanut butter. Remove toothpicks and refrigerate on wax papered cookie sheets.
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