Prep 1 hr
Cook 0 mins
I know there are already 42 recipes out here for different variations of the same thing, but my recipe is slightly different and I wanted to post it for safe keeping! I'm giving the original copy of the recipe to my daughter, Katie, who fell in love with these at her babysitter's house, Annette.
- 2 lbs confectioners' sugar
- 1 (18 ounce) jar creamy peanut butter
- 1⁄2 cup margarine, melted
- 1⁄4 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1⁄4 paraffin wax block
- Blend together the sugar, peanut butter and melted margarine. Add evaporated milk as necessary - up to 1/4 cup.
- Roll into small balls. Using a cookie scoop helps ensure the size being uniform. Chill for easier dipping later.
- While candy is chilling, first melt paraffin wax in double boiler. Once melted, add the chocolate chips. Stir till well blended.
- Dip candy into chocolate. A toothpick works best. Place on wax paper to set. If you refrigerate the candy at this stage it helps to set the chocolate firm and makes removing from the wax paper much easier and with less fingerprints on the candy!