Sunday, October 19, 2008

Aunt Frances' Peanut Butter Balls

This recipe was printed from YankeeMagazine.com.
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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.

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