| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies |
3 |
1/2 dozen |
INGREDIENTS
| 1 |
c |
Creamy peanut butter |
| 1/4 |
c |
Butter; softened |
| 1 3/4 |
c |
Confectioners sugar |
| 2 |
c |
Rice krispies |
| 1/4 |
c |
Salted peanuts; chopped |
| 1 |
c |
Butterscotch chips |
| 1 |
c |
Chocolate chips |
| 1 1/2 |
tb |
Shortening |
INSTRUCTIONS
In large mixer bowl, combine peanut butter and butter. Beat at medium
speed, scraping bowl often until well mixed. Continue beating, gradually
adding sugar and scraping bowl often, until smooth. By hand, stir in
cereal and peanuts.
Shape rounded teaspoonfuls of peanut butter mixture into balls; place on
wax ined cookie sheet. Cover; refrigerate at least 1 hour.
In 1 quart saucepan, combine all coating ingredients. Cook over medium
heat, stirring constantly, until melted. Remove from heat. Using a spoon,
dip peanut butter balls into chocolate mixture; let excess chocolate drip
off. Place on waxed paper. Refrigerate at least 30 minutes until set.
Store in refrigerate in airtight container or freeze onto one month.
Calories: 120 Protein: 2 g Carbohydrate: 13 g Fat 8 g Cholesterol: 3 mg
Sodium: 70 mg
Posted to MM-Recipes Digest V3 #340
From: sarahpreston@juno.com
Date: Thu, 12 Dec 1996 08:43:20 PST
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