Peanut butter balls (like reeses cups)
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Of confectioners sugar |
| 12 | ounces | Jar of peanut butter |
| 1 | Stick of butter softened | |
| 1 | pounds | Confectioners sugar |
| 1 | cup | Peanut butter |
| 1½ | cup | Graham cracker crumbs |
| 1½ | cup | Flaked coconut |
| 1 | pounds | Confectioners sugar |
| 1½ | cup | Peanut butter |
| 2 | Sticks margarine softened | |
| 12 | ounces | Chocolate chips |
| ½ | Bar paraffin | |
| 1 | cup | Margarine softened |
| 2 | cups | Chocolate chips |
| ½ | Bar paraffin wax | |
| 1½ | cup | Graham cracker crumbs |
| 12 | ounces | Pkg chocolate chips. |
| ½ | Bar paraffin wax | |
Directions
HOLLY'S VERSION
ANOTHER VERSION
ANOTHER VERSION
All of the above, mix peanut butter, confectioners sugar, margarine (or butter in one recipe) together. Add graham cracker and coconut (if using that recipe) to peanut butter mixture Shape into little balls, place on waxed paper and chill for about one hour.
Melt paraffin in top of double boiler until liquid, then add the chocolate chips.
Keeping chocolate coating in double boiler, over low heat, dip each ball into chocolate with two spoons. Place on waxed paper to set (or waxed candy cups). They set firm in about 3 minutes. For coconut version- after first coating, and completely set at end of batch, take coated balls, and dip tops into coating, then into coconut - forming a dome of coconut.
Makes anywhere from 80 - 100 balls depending on size.
If you have too much coating, leave at room temperature, and remelt the next day in double boiler.
Grange Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 11-16-94