It will be fine. I usually use the Merkins wafers rather than chocolate chips I think they taste better

There was request for how it worked and it worked very well. I melted the bark in a small crockpot so that it was "deep" instead of a more shallow layer of chocolate. I was impressed with how nicely the bark clung to the buckeyes without dripping. What was left, I poured out into a thin layer on waxed paper, sprinkled a few nuts on it, then broke it into pieces sort of like toffee or peanut brittle. Works for me! Thank you to all who responded.

It will work fine.

When I moved to Ohio someone gave me the recipe and when I saw the word wax I thought there was some mistake!
But I was wrong.

I've been trying to find out just how much parafin do you put into the chocolate? Years and years ago, I used to do that, but have forgot how much to use! The parafin seals the chocolate so that it keeps what's inside fresh and does not melt in your hand.

With the peanut butter, I'd be sure to chill the peanut butter balls before dipping it into the chocolate. The fat in the peanut butter may melt a little and get a little gooey.

My original recipe from back in the mid/late 60's was 1 inch of paraffin. I don't know we ever used that much after the first time. When I switched to chocolate discs I stopped using it altogether

The paraffin is used as an easier way to prevent the chocolate from melting versus tempering the chocolate. However, you can temper it easily. There are some great you tube videos and you wont have that waxy taste.