1 cup butter
1 lb powdered sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
12 oz peanut butter (probably smooth)
12 oz semi-sweet chocolate chips
1/4-1/2 cake paraffin wax (optional)
Crush cracker crumbs with rolling pin between two sheets of waxed paper. Put in largest bowl, add rest of ingredients, mix with hands. roll into balls a bit smaller than walnuts. Put on waxpaper covered baking sheets.
Melt the chocolate chips (and grated wax, if using) into top of double boiler and melt together over low heat (gently boiling water). Drop balls into chocolate about five at a time. Roll to coat well, remove carefully and put back on wax paper-covered baking sheet (go slow let them slip off the fork by themselves for a more professional coating appearances).
Put in refrigerator to harden. Store in freezer or refrigerator but may be stored at room temperature.
Later in life, when I was working at the Armin F. Koernig hatchery in 1987, a coworker figured out how to make a really good knock-off peanut butter cup in the microwave. Will post that some other time.