#2622 - Chocolate Peanut Butter Grahams

(by Shirley McNevich)

1 bag Nestle's semi-sweet chocolate bits
1/2 bar paraffin wax
1 box good quality graham crackers
1 jar Jif peanut butter

Open the graham crackers and break them according to the smallest line scored on the graham crackers. Spread peanut butter on one graham cracker and cover it with another graham cracker. Repeat with as many graham crackers as you wish. In a double boiler add chocolate chips and paraffin wax--melt/stir over low heat until melted and smooth. Dip each graham cracker sandwich into the melted chocolate. Place them on wax paper to set.

#631 - Oreo Cookie Balls

(by Shirley McNevich)

1 package Oreo cookies (regular size)
8oz. Philadelphia cream cheese (softened)
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1/2 bar paraffin wax

Grind the Oreo cookies (a few at a time) in a blender or food processor--they should be crushed very fine. In a mixer add cream cheese--beat. Add ground Oreo cookies--beat. Remove bowl from mixer and scrape the sides with a spatula. Roll the batter into balls (about the size of a quarter). Refrigerate them until firm. In a double boiler, add water to the bottom pan and Nestle's chocolate bits and paraffin wax in the top pot--turn heat to medium and melt the chocolate and wax--stir until melted and smooth. Turn heat down to low. Use a toothpick and dip each cookie ball in chocolate until covered--placed dipped cookie balls on a tray lined with Saran Wrap--turn toothpick to remove. Use a little chocolate on the toothpick to cover the whole in each cookie ball left by the toothpick hole. Keep refrigerated.