Crunch balls

Yield: 50 servings

Measure Ingredient
2 cups CREAMY PEANUT BUTTER
½ cup MARGARINE
1 pounds CONFECTIONERS SUGAR
3½ cup RICE KRISPIES, CRUSHED
8 ounces MILK CHOCOLATE CANDY BAR
2 ounces PARAFFIN
6 ounces SEMI SWEET CHOCOLATE BITS

IN A LARGE BOWL, COMBINE PEANUT BUTTER AND MARGARINE. BEAT UNTIL SMOOTH.

STIR IN CONFECTIONERS SUGAR AND CREAM TOGETHER. STIR IN CEREAL UNTIL WELL BLENDED. SHAPE MIXTURE INTO 1" DIAMETER BALLS. IN TOP OF A DOUBLE BOILER, OVER SIMMERING WATER, COMBINE CANDY BAR, CHOCOLATE BITS AND PARAFFIN. STIR AND COOK UNTIL SMOOTH AND ALL INGREDIENTS ARE MELTED. USING A TOOTHPICK AND A SPOON, DIP EACH BALL INTO THE CHOCOLATE MIXTURE. PLACE BALLS ON WAXED PAPER UNTIL FIRM. MAKES 50 TO 60 BALLS.

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