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1 cup (250 mL) peanut butter
1 1/4 cup (300 mL) icing sugar
1/2 cup (125 mL) chopped salted peanuts
1 bag (270 g) semi-sweet chocolate chips
1/4 cup (50 mL) melted paraffin wax


Makes 24.

In a medium-sized bowl, mix first three ingredients until smooth. Refrigerate for 30 minutes. Place parchment paper on a cookie sheet. Roll to form 1- to 2-oz balls. Place balls on parchment paper. Place cookie sheet back in the fridge while you prepare chocolate.

In a double boiler, melt chocolate chips and paraffin wax. Once melted, take peanut butter balls out of fridge. Dip each ball into chocolate; place back on parchment paper to cool. Serve, or place in freezer to keep fresh.

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