From the kitchen of AnnMarie Barkwell
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.
- I’ve added 1 c rice krispies to pb centers. – Stephanie
- You can completely cover the balls, as we did in the photos.
- Try with white chocolate instead of milk chocolate.