| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 20 | Servings | ||
INGREDIENTS
| 1/4 | lb | Margerine |
| 1 | c | Peanutbutter |
| 3/4 | lb | Powdered sugar |
| 1 | lb | Dipping chocolate* |
INSTRUCTIONS
Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated. With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed. Store tightly covered in a cool dry place. Will keep 3-6 weeks. Source: Sugarcraft File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 17g
Protein: 0g