Recipe - Chocolatey Peanut Butter Balls

1 16 OZ CREAMY PEANUT BUTTER
1 pound POWDERED SUGAR
1 12 OZ SEMISWEET CHOCOLATE
CHIPS
One half BLOCK PARAFFIN; CHOPPED
1 cup BUTTER OR MARGARINE SOFTENED

IN BOWL COMBINE PEANUT BUTTER, POWDERED SUGAR AND BUTTER. BEAT UNTL WELL
BLENDED AND SMOOTH. ROLL MIXTURE INTO 1" BALLS. PLACE ON WAX PAPER ON TRAY.
INSERT TOOTHPICK IN EACH BALL AND FREEZE. MELT CHOCOLATE AND PARAFFIN IN
TOP OF DOUBLE BOILER OVER SIMMERING WATER. DIP BALLS INTO CHOCOLATE TO
COAT. SET ON WAX PAPER OR INTO CANDY PAPERS. REMOVE TOOTH PICKS. STORE IN
FRIDGE. 64 PIECES
Posted to MCRecipe Digest V1 #926 by "djones@polarnet.com"
djones@polarnet.com on Nov 26, 1997