Combine peanut butter and butter.  Mix together until creamy.(I use a KitchenAid mixer) Add confectioner?s sugar, a little at a time, and mix until well blended. Transfer mixture to a sealable container and freeze for 3 hours or overnight. Spoon small amounts of frozen dough and form into balls by rolling between hands (work quickly, as dough gets sticky as it warms.)  Place balls in another container and refreeze until ready to dip.(Balls can be rolled up to a week in advance.)

Melt together chocolate chips and paraffin wax in a saucepan.(keep on low heat or use double boiler so mixture does not burn and stick.) Insert toothpick into frozen peanut butter balls and dip in chocolate mixture, shaking off excess chocolate back into saucepan.

Place dipped peanut butter balls in mini muffin cups or on wax paper and twist toothpick to remove.

Repeat with remaining peanut butter balls.

Use remaining chocolate mixture to fill in toothpick holes and to drizzle.