Ingredients
- 1/2 cup peanut butter
- 2 sticks margarine -
melted
- 1 16 oz. box powdered
sugar
- 1 1/2 cups graham
cracker crumbs
- 1 1/2 cups flaked
coconut
- 1 12 oz. package
chocolate chips
- 1/2 bar paraffin
Directions
In large bowl,
mix together first five ingredients. Shape into 1/2"
balls. Refrigerate 1/2 hour (this helps the melted chocolate
adhere to the ball surface).
In double
boiler, melt paraffin and chocolate chips. Using a
spoon, dip chilled balls into chocolate and set on wax paper
to harden.
Tip:
For a thicker chocolate coating, let chocolate cool slightly
before dipping, then maintain temperature by adjusting heat to
keep water in double boiler at a low simmer.
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