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Yield: About 50 balls
My aunt Frances would always make these wonderful peanut butter balls during the holidays.
1-1/2 sticks (12 tablespoons) margarine, melted
1 28-ounce jar peanut butter
1 box powdered sugar
2/3 bar paraffin
1 6-ounce bar German sweet (or semisweet) chocolate
Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into each one and refrigerate at least 45 minutes to an hour.
Next, melt paraffin and chocolate in top of a double broiler. Dip the balls, remove the toothpicks, and refrigerate. Don't let the balls touch each other until after the chocolate/paraffin mixture has hardened.
You can call up this recipe in your Web browser again at the following address:
http://www.YankeeMagazine.com/getrecipe/2401
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Yield: About 50 balls
My aunt Frances would always make these wonderful peanut butter balls during the holidays.
1-1/2 sticks (12 tablespoons) margarine, melted
1 28-ounce jar peanut butter
1 box powdered sugar
2/3 bar paraffin
1 6-ounce bar German sweet (or semisweet) chocolate
Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into each one and refrigerate at least 45 minutes to an hour.
Next, melt paraffin and chocolate in top of a double broiler. Dip the balls, remove the toothpicks, and refrigerate. Don't let the balls touch each other until after the chocolate/paraffin mixture has hardened.
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