In a large bowl, mix the soft margarine, peanut butter, and confectioners' sugar until smooth and creamy.

Gently fold in the Rice Krispies, ensuring they are evenly distributed throughout the mixture.

Cover the bowl and refrigerate the mixture for at least 6 hours to allow it to firm up.

Once chilled, roll the mixture into 1-inch balls using your hands.

In a double boiler or microwave, melt the chocolate chips and paraffin wax together until smooth, stirring frequently to prevent burning.

Dip each chocolate ball into the melted chocolate, ensuring it is fully coated.

Place the chocolate-covered balls on a sheet of waxed paper to dry and harden.

Once the chocolate has set, the chocolate balls are ready to serve and enjoy.