Updated Tuesday, February 24th, 2004
Yield: About 50 balls
My aunt Frances would always make these wonderful peanut butter balls during the holidays.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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