| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
(9 oz wt.) creamy peanut |
|
|
Butter |
| 1/4 |
c |
Butter, room temp |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Confectioner's sugar |
| 1/2 |
c |
All-purpose flour |
| 12 |
oz |
Semi-sweet choc chips, |
|
|
Melted |
INSTRUCTIONS
Line 2 cookie sheets with waxed paper. Beat peanut butter, butter, and
vanilla in a medium size bowl with electric mixer until smooth.
Gradually beat in sugar and flour until well blended. Roll rounded
teaspoonfuls into 1-inch balls. Arrange on prepared cookie sheets and
refrigerate 1 hour or until firm. Spear one ball at a time with a
wooken pick and dip in chocolate to cover about 2/3. Arrange
chocolate side down on prepared cookie sheets. Smooth over tooth pick
holes. Refrigerate about 15 minutes until chocolate is set. Store
tightly covered in refrigerator up to 2 months (like they last that
long
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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