Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well.
The paraffin wax helps harden the coating and give a shiny finish.
In a large mixing bowl, sift confectioner's sugar. Set aside.
In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
Add vanilla and mix.
Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
Store in the refrigerator or freezer in an air tight container.