(by Shirley McNevich)
1 lb. Parkay margarine (softened)
2 lb. Jif peanut butter
3 lbs. Domino's powdered sugar
melted Nestle's semi-sweet or milk chocolate bits
In a mixer, add Parkay and peanut butter--mix well. Remove from mixer and stir in the powdered sugar with a spoon, then continue with your hands until mixed. Shape into balls the size of a walnut. Melt chocolate in a double boiler, then using toothpicks dip and coat each ball. Cover the hole in each using a little chocolate on the tip of the toothpick. Place them on a cookie sheet covered with saran wrap until they cool. Refrigerate.
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