Yield: 10 servings
|1 cup||Creamy Peanut butter|
|1½ cup||Confectioners sugar|
|¼ cup||Butter or margarine,softened|
|½ cup||All purpose flour|
|1 cup||Semi-sweet choclate chips|
Line two cookie sheets with waxed paper. Beat peanut butter and vanilla in a medium sized bowl with electric mixer until smooth.
Gradually beat in
sugar and flour until well blended. Roll rounded teaspoonfuls into one inch balls. Arrange on cookie sheets and refrigerate 1 hour or until firm.
Melt choclate chips. Spear one ball at a time and dip into choclate about 2/3rds of the way. Arrange choclate side down on prepared cookie sheets. Smooth over toothpick holes. Refrigerate 15 minutes or until choclate is set. Store tightly covered in the refrigerator, keeps up to 2 months. Makes about 60.
Submitted By MARK MIKLAS On 03-10-95