Chocolate-covered Peanut Butter Balls

9 Tbsp margarine, melted
2 Cups chunky peanut butter
1 Pound powdered sugar
3 Cups Rice Krispies

1 12oz package semi-sweet chocolate chips
3 5oz Hershey's milk chocolate candy bars
approx 4 Tbsp paraffin

In a very large bowl, Stir the peanut butter into the melted margarine, until well-blended.

Stir in the powdered sugar, and finish mixing with your hands.

Mix in the Rice Krispies by hand, until all ingredients are evenly distributed. It will be a mixture of very slightly damp crumbs.

Grab small handfulls of the crumb mixture, and squeeze very hard, to form balls the size of walnuts. The mixture will seem too dry and difficult to work with, but it is correct, and it does take a lot of work to form the balls. When you are finished compressing each ball, place it on an un-greased cookie sheet until you are ready to begin dipping them.

In a double boiler, melt slightly more than 1/2 of a bar of paraffin wax. *
When the paraffin is melted, add the chocolate chips and the broken-up Hershey's bars. Stir until smoothly melted.

Pick up each peanut butter ball with a set of tongs. Dip it into the chocolate, and then hold it above the bowl until it stops dripping. Place the balls on waxed paper on a cookie sheet.

Let the balls rest for several hours at room temperature, until the chocolate is fully set. If you don't let them set completely, they'll end up sticking to eachother when you store them.

When the balls are set, store them in a container with a tight-fitting lid. Line the container with waxed paper, and use waxed paper in between layers.

You may store them in a cool room for several weeks. Do not refrigerate or freeze them, as it may cause the chocolate to crack or discolor.

Makes 5 dozen.

* (You can generally find paraffin in the canning section of a grocery store or hardware store. A common brand is Gulf Wax, which comes in a 1-pound white box with orange lettering. Inside the box, you will find 4 bars of paraffin. They will probably be stuck together, but can easily be popped apart with a knife. Use slightly more than 1/2 of one bar of paraffin. You must use a double boiler for this. It's dangerous to heat paraffin directly in a kettle on a stove, as it may burst into flames... so USE A DOUBLE BOILER. If you don't have a double boiler, use a metal or Pyrex bowl over a kettle of water. The bottom of the bowl should be in the water.)