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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
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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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