Peanut Butter Balls

2 cups Chunky Peanut Butter
1/2 cup (1 stick) Butter
1 lb. box Powdered Sugar
3 cups Rice Krispies Cereal

Mix together well and make 1" balls. Place balls as you make them onto
large waxed papered covered cookie sheet. Cover and refrigerate 2 or 3
hours.


1 large family sized chocolate Hershey Bar
1 (12-oz.) package Milk Chocolate Chips
1 cake or slab grated Paraffin Wax
2 Tbsp white Karo Syrup (corn syrup)

Melt chocolate, chocolate chips and wax
in double boiler until melted and smooth. Add some white Karo Syrup, like
2 Tbsp. to make coating satiny. Place ball on 6" wooden skewer and dip
into
coating. Gently shake ball off onto waxed paper surface. Let sit up at
least 24 hours before storing in containers with tight fitting lids.
Store
in a very cool place or the refrigerator.

[Mod: Some recipes advise adding paraffin to chocolate chips and baking
bars. It prevents the chocolate from sweating, thins it for dipping and
adds shine to the finished project. Today there.s debate about whether
paraffin is safe to eat. If you read the label on the paraffin box, it
will probably say "Not for human consumption." It is not an FDA approved
food additive. You can go to a specialty store (candy/cake decorating) to
obtain chocolate with added cocoa butter marketed especially for dipping
candies. It does not require the addition of paraffin wax, so use it in
this recipe instead of the baking chocolate or chocolate chips and the
paraffin.]

Patty
St. Joseph, Mo.

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