Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/4 lb Margerine
- 1 c. Peanutbutter
- 3/4 lb Powdered sugar
- 1 lb Dipping chocolate*
Direcciones
- Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or possibly chill. Heat dipping chocolate (*avail. Sugarcraft) in top of double boiler or possibly in microwave on 50%. Do not have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated. With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed. Store tightly covered in a cold dry place.
- Will keep 3-6 weeks.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 28.24g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 27.76g | 19% |
| Protein 0.0g | 0% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
