Cook'n with Betty Crocker
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Volume II
September 30, 2004

Chocolate Covered
Peanut Butter Creme Balls

            This delicious little treat was put together by Rick Hargraves. It sounds wonderful! Thank you for sharing your recipe. Rick wrote:

"Here's a simple little recipe I threw together last night that came from your collection. All I did was put a couple of recipes together, fine tune, and it came out perfectly to make this one delicious snack. I now call it.."

Chocolate Covered Peanut Butter Crème Balls
Makes about 24 bite sized balls

1/2 cup powdered sugar unsifted
1/3 cup creamy peanut butter or chunky

Chocolate covering

1/2 cup semisweet chocolate chips
1 teaspoon vegetable shortening

In a medium bowl, mix powdered sugar and peanut butter till thoroughly blended. It will be slightly dry and crumbly. Now, shape it into 3/4 inch bite sized balls. (You should get about 20-24 balls depending on your shaping accuracy.)

Chocolate covering
1. Place chips and shortening in the top of a double boiler or in a bowl that fits snugly over a saucepan. On low, heat water but don't boil. Stir frequently till smooth.
2. Drop each ball into the creamy chocolate, coat, and then lift with a fork and place on wax paper.
3. Refrigerate dipped balls till set. About 30 minutes. Store finished candies tightly covered in the refrigerator.

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