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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
Yield: 20
servings
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