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.

Chocolate Dip:
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.


D.Suth. said...


D.Suth. said...

is the wax in the baking aisle? never heard of it.

how much shortening would you say?

what kind of chocolate do YOU use?