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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