| 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
A Message from our Provider:
“Only with Jesus can you reach your full potential”