Yield: 20 servings
1/4 lb Margarine
1 c Peanut Butter
3/4 lb Powdered sugar
1 lb Dipping chocolate*
Combine ingredients thoroughly. Roll into 1-inch balls and
turn onto
wax paper-covered cookie sheet. May need to let set awhile or
chill.
Melt dipping chocolate (*avail. Sugarcraft) in top of double
boiler
or in microwave on 50%. Don't have chocolate hotter than 120
degrees! Drop a ball of candy into chocolate, leave top
uncoated.
With a table fork dipped under the ball, lift it and let the
excess
chocolate run off of it. Place it on the wax paper covered
cookie
sheet, using a toothpick to hold the ball so fork can be
removed.
Store tightly covered in a cool dry place. Will keep 3-6
weeks.
Source: Sugarcraft
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