Leave butter set out to reach room temperature. Add peanut butter and mix with a spoon, not a mixer, very well. Add powdered sugar and blend well.
Dip up enough peanut butter mixture to make a 1" ball. You can leave it in the ball shape or make into any shape you want.
Cover cookie sheet with parchment paper and place candies on parchment paper but do not stack the candies. When you have used up all the peanut butter mixture, place candy pieces in the frig. or freezer until candies are quite firm.
Chop up the parafin into small pieces. Place in pan over medium heat and watching every second start melting the parafin.
When parafin starts to melt, add chocolate chips and stir constantly until the parafin and chocolate chips are completely melted.
Remove from heat and drop a peanut butter pieces into the chocolate and carefully dip out with a fork and carefully place on the parchment paper covered cookie sheet. Continue dipping the pieces until all have been coated. If while you are dipping the candies, the chocolate gets too thick, just quickly reheat it.
If you have any chocolate coating left over, you can chocolate dip just about everything. Really yummy is to dip a pretzel into the chocolate then roll in crushed candy cane or crushed starlight mints. Drop in a handfull of raisins and make some chocolate covered raisins clusters.
When finished, return the cookie sheep to the refrigerator to set the chocolate.