Microwave creamy peanut butter for 30 seconds

Mix together creamy peanut butter, butter and vanilla.

Use food processor to crumble vanilla wafers into fine crumbs. Mix together dry ingredients.

Add dry ingredients to creamy peanut butter ingredients.

Roll mixture into half inch balls.

Refrigerator peanut butter balls for a minimum of 1 hour... Overnight preferred.

Using a double boiler or saucepan topped with a glass bowl, melt chocolate & paraffin wax over couple inches of simmering water

Do not over heat or burn chocolate. Chocolate should be thin for dipping... add more paraffin wax as needed.

Using toothpick or spoon tip the peanut butter balls into chocolate then place back onto parchment paper to cool and harden.