INGREDIENTS

INSTRUCTIONS

1. In large mixing bowl, combine peanut butter, butter and confectioners'
sugar. Using wooden spoon, mix until smooth and well blended.
2. For large chestnuts; Shape 1 slightly rounded tablespoon into a ball;
flatten one side to resemble a chestnut. Refrigerate several hours or
overnight. Makes about 40.
3. For small chestnuts; Shape 1 slightly rounded teaspoon into a ball.
Refrigerate several hours or overnight. Makes about 80 chestnuts.
4. Next day; In top of double boiler, combine chocolate and paraffin. Place
over hot, not boiling, water, stirring occasionally, until chocolate and
paraffin are melted. Remove from hot water.
5. Using a fork, dip cold chestnuts into chocolate mixture just until two
thirds of the chestnut is covered. Place on rack. When chocolate coating is
firm, store, covered, in a cool, dry place. If desired, freeze for later
use.
NOTES : *Paraffin may be omitted, but candies will need to be refrigerated.
Recipe by: Unknown source (Mom's recipe-newspaper clipping)
Posted to recipelu-digest Volume 01 Number 493 by PLK1028 <PLK1028@aol.com>
on Jan 11, 1998

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”