Let margarine reach room temperature, don’t melt or heat in microwave
Cream together margarine, peanut butter, and vanilla in a stand mixer (kitchen-aid) with a wire whisk for 4 minutes, then scrape edges of mixing bowl with silicone spatula, flip mixture over, then whisk for 4 more minutes until smooth like icing
Cover stand mixer with damp towel, and blend in powdered sugar slowly
With buttered hands, roll into balls and place onto pans lined with wax paper and freeze for 2 hours
After balls have hardened for 2 hours, melt chocolate chips and paraffin in a double boiler, stirring to remove lumps
Dip balls in chocolate using toothpicks and put into refrigerator to harden for 2 hours until cold
