From the kitchen of Ann Marie Barkwell. A homemade
peanut butter cup in a round package. Keep refrigerated or
1 1/2 c creamy peanut butter
1/2 c margarine
1 tsp vanilla
Add one cup at a time:
3 c confectioner sugar
Mix until smooth & stiff.
Roll into balls & put on cookie sheet lined with wax paper.
2 Tbsp crisco
6 oz chocolate
Mix until smooth.
Using toothpick, dip each p.b. ball into chocolate,
covering 3/4 of the ball.
Place back on wax paper & refrigerate.
These freeze well. To freeze, put tray in freezer, when set
toss in a baggie.
Our neighbor in Endicott, NY, added Rice Krispies to her
p.b. centers. Yum. -Stephanie
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