| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Candy |
36 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter |
| 2 |
lb |
Creamy *or* chunky peanut butter |
| 3 |
lb |
Confectioners sugar |
| 2/3 |
|
Bar parafin wax (the kind used for canning) |
| 24 |
oz |
Chocolate chips (milk or semi-sweet) |
INSTRUCTIONS
From: leiba@eskimo.com
Date: Thu, 8 Aug 1996 15:44:00 -0700 (PDT)
1. Cream together butter and peanut butter. Add confectioners sugar slowly
and mix thoroughly.
2. Roll mixture into little balls (no more than an inch a piece) and place
a toothpick in the center.
3. Melt chocolate chips, then add melted wax. Stir well until smooth. This
can be done using the microwave, or on the stove top. In microwave, use
glass dishes for best result, and melt wax slowly. On stove top, use a
heavy sauce pan and melt slowly so not to burn the chocolate *or* the wax.
4. Dip peanut butter balls into chocolate and swish around to make sure
they are completely covered.
5. Let candy "dry" on a sheet of wax paper. Store in refrigerator.
These are perfect for serving with coffee and dessert, and I include them
in boxes of home-made assorted cookies for gift giving.
JEWISH-FOOD digest 307
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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