Recipe - Chestnuts

1 pound Creamy peanut butter
1 cup Butter or margarine;
softened
1 One half pound Confectioners' sugar; (5 1/2
cups)
1 pack Semisweet chocolate pieces;
(12 oz)
One fourth Bar paraffin; (*see notes)

1. In large mixing bowl, combine peanut butter, butter and confectioners'
sugar. Using wooden spoon, mix until smooth and well blended.

2. For large chestnuts; Shape 1 slightly rounded tablespoon into a ball;
flatten one side to resemble a chestnut. Refrigerate several hours or
overnight. Makes about 40.

3. For small chestnuts; Shape 1 slightly rounded teaspoon into a ball.
Refrigerate several hours or overnight. Makes about 80 chestnuts.

4. Next day; In top of double boiler, combine chocolate and paraffin. Place
over hot, not boiling, water, stirring occasionally, until chocolate and
paraffin are melted. Remove from hot water.

5. Using a fork, dip cold chestnuts into chocolate mixture just until two
thirds of the chestnut is covered. Place on rack. When chocolate coating is
firm, store, covered, in a cool, dry place. If desired, freeze for later
use.

NOTES : *Paraffin may be omitted, but candies will need to be refrigerated.

Recipe by: Unknown source (Mom's recipenewspaper clipping)

Posted to recipeludigest Volume 01 Number 493 by PLK1028 PLK1028@aol.com
on Jan 11, 1998