| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 2 |
c |
Creamy peanut butter; (I have been using reduced fat) |
| 3 |
c |
Rice Krispies |
| 2 |
c |
Confectioners sugar |
| 1 1/2 |
c |
Chocolate chips |
| 3 |
tb |
Shortening; (NO substitutions – only shortening!) |
INSTRUCTIONS
source: a chocolate workshop that I took in camp many years ago.
yield: depends on the size of the bon bons
Melt margarine and peanut butter together over a medium flame until smooth.
Sift Rice Krispies with confectioners sugar. Pour into the peanut butter
mixture and mix with a wooden spoon. Shape into balls. (I make the balls
small, about 1/2". The bon bons are so rich that if they are bigger, it is
quite a mouthful.) Form all of the mixture into balls while it is still
warm. After the mixture has cooled, it is very hard to form additional
balls. Melt chocolate chips and shortening together over a low flame until
chips are melted. Dip bon bons in chocolate, turning to coat all over.
Place coated balls on a wax paper lined cookie sheet. freeze until firm. (I
do this in shifts.)
Note #1: These freeze well. Keep frozen until about 15 - 20 minutes before
you are ready to serve them.
Note #2: Insert a toothpick into the center of each ball in order to easily
dip in the chocolate. This usually works very well.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
29, 1998, converted by MM_Buster v2.0l.
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