I've made peanut butter balls for my grandkids for years and years. They call them Mimi's balls. I make a tin full for them to keep in their fridge and when it's empty, they return it for a refill. Years ago I used the recipe used at the school cafeteria (of course in smaller proportions). It was large jar of creamy peanut butter, same amount of honey or pure cane sugar, and powdered sugar -- enough to make it form a ball. Roll into balls (rounded tablespoon) then roll in powdered sugar. Line tin with waxed paper and place waxed paper between rows.

Paula Dean uses 1 cup peanut butter, 1 cup honey, and 1 cup powdered milk. I use this recipe also, but still add a little powdered sugar to the mix. Of course I make larger batches. Instead of honey, I used pure cane sugar (Steen's in this part of Cajun Country). 2 balls equals a portion of meat protein.

These work just as well without parafin. The parafin messes with the digestive system. I use dipping chocolate, chocolate or other flavor chips, but never with parafin.