| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Candy | 1 | Servings | |
INGREDIENTS
| 1 | 16 OZ CREAMY PEANUT BUTTER | |
| 1 | lb | POWDERED SUGAR |
| 1 | 12 OZ SEMISWEET CHOCOLATE CHIPS | |
| 1/2 | BLOCK PARAFFIN; CHOPPED | |
| 1 | c | BUTTER OR MARGARINE SOFTENED |
INSTRUCTIONS
IN BOWL COMBINE PEANUT BUTTER, POWDERED SUGAR AND BUTTER. BEAT UNTL WELL BLENDED AND SMOOTH. ROLL MIXTURE INTO 1" BALLS. PLACE ON WAX PAPER ON TRAY. INSERT TOOTHPICK IN EACH BALL AND FREEZE. MELT CHOCOLATE AND PARAFFIN IN TOP OF DOUBLE BOILER OVER SIMMERING WATER. DIP BALLS INTO CHOCOLATE TO COAT. SET ON WAX PAPER OR INTO CANDY PAPERS. REMOVE TOOTH PICKS. STORE IN FRIDGE. 64 PIECES Posted to MC-Recipe Digest V1 #926 by "djones@polarnet.com" <djones@polarnet.com> on Nov 26, 1997
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