2 lbs. powdered sugar
3 1/2 sticks butter, soft
18 oz. peanut butter
7 oz. marshmallow cream
12 oz. milk chocolate chips
1/2 bar parafin wax (like used for canning)
In a large mixing bowl, combine powdered sugar, butter, peanut butter, and marshmallow cream until well blended. Scoop out into teaspoon sized balls. Insert toothpick in each ball. Freeze until firm (about an hour). Using low heat, melt wax slowly. Slowly add chocolate chips and gently melt together. Take your time on this step, or it will turn lumpy. Remove ball from freezer and dip in chocolate. Allow to cool on waxed paper or small cupcake papers. Allow to firm and remove toothpicks. At this point you have a couple of options: you can drizzle with frosting to cover the toothpick holes, or just dap with remaining chocolate to cover hole. Either looks nice, I like to use frosting and make them pretty.
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