| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
60 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 2 |
c |
Corn flakes |
| 2 |
c |
Creamy peanut butter |
| 2 |
c |
Dry milk |
| 2 |
c |
Powdered sugar |
| 15 |
oz |
Semisweet chocolate; chopped |
INSTRUCTIONS
1. Line cookie sheet with foil. Melt butter in heavy saucepan over low
heat. Combine cereal, peanut butter, dry milk and powdered sugar in large
bowl. Mix in butter. Moisten hand and roll into small balls (about the
diameter of a nickel). Place on prepared cookie sheet. Repeat with
remaining mixture. Chill uncovered overnight.
2. Line cookie sheet with wax paper. Melt chocolate in microwave, a small
amount at a time. Using toothpicks to pick up balls, dip balls and roll in
chocolate. Place on prepared cookie sheet. Refrigerate until chocolate is
firm.
(I use two big bags of chocolate bits, any variety and flavor. To store put
in airtight container in refrigerator.) Can be prepared 1 week in advance.
Recipe by: Bon Appetit 3/93 C. Beilke
Posted to MC-Recipe Digest V1 #955 by Kj375 <Kj375@aol.com> on Dec 12, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”