Yields ~ 4 doz, 1″ Candies
10 oz Creamy Peanut Butter
1 Stick Butter, softened
1 t Vanilla
1 lb. Confectioner’s Sugar
6 oz semi-sweet chocolate chips
1/2 Block paraffin wax *
Cream peanut butter and butter together in large bowl. Add vanilla. Gradually add sugar until all ingredients are mixed throughly.
Form 1″ balls. If the dough is crumby, work a small amount in your hand until you can roll a smooth ball.
Melt paraffin, then add chips and melt completely.
Using a toothpick, spear the side of each ball and gently lower into the melted chocolate, leaving a small “top” of peanut butter exposed.
Place on waxed paper to dry.
Store in an air-tight container in the refrigerator.
* I know the use of wax seems unconventional, but it helps to temper the chocolate, as well as thin it, so your chocolate coating is a thin, delicate shell.Print This Page