Wednesday, February 10, 2010
From: Laura Parratt
½ c. margarine or butter
1 c. peanut butter (3 c. = 28 oz. jar p.b.)
3 c. powdered sugar
1 tsp. vanilla
Mix ingredients together in mixer. Roll into 1” balls.
6 oz. chocolate chips
1/8 bar paraffin wax or shortening (optional: thins out for nicer dipping consistency)
Melt chocolate and wax/shortening in double boiler or fondue pot. Once melted, turn heat to low and keep warm.
Use toothpicks to dip balls, leaving a circle on top of the ball uncovered with chocolate (makes them look like buckeyes). Use finger to smooth over toothpick hole.
Can cover and refrigerate 2-3 days or freeze on waxed paper-lined cookie sheet.