| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Confectioner's sugar |
| 1 |
lb |
Peanut butter (I use Jiff) |
| 1 1/2 |
|
Sticks of softened BUTTER (the real thing) |
| 1/2 |
|
Box semi-sweet chocolate |
| 1/2 |
|
Box unsweetened chocolate |
| 1/4 |
|
Slab parafin (up to 1/3) |
INSTRUCTIONS
CHOCOLATE COATING
Mix all together well, and form into eggs, whatever size you prefer.
Refrigerate short time (at least 1/2 hour). Dip in hot chocolate (using a
fork). Let cool, and place in mini muffin paper cups.
Chocolate Coating: Melt above in double boiler, stirring over low heat.
Posted to Kitmailbox Digest by PATh <phannema@wizard.ucr.edu> on Mar 22,
1997
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