|
|
|
|
|
| Ingredients: |
|
| 2 |
cups (11-1/2 ounces) milk chocolate chips |
| 1/4 |
cup half-and-half |
| 1/3 |
cup creamy peanut butter |
| 1/3 |
cup chopped peanuts |
|
|
|
|
|
|
| Directions: |
|
| 1. |
Melt chips with half-and-half in heavy, medium saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is firm enough to shape into balls, but still soft, about 30 minutes, stirring occasionally. |
|
| 2. |
Spread peanuts on waxed paper. Shape scant 1 tablespoonful peanut butter mixture into 1-inch balls. Roll balls in peanuts. |
|
| 4. |
Store in refrigerator. |
|
|
|
Recipe Institute
© Publications International, Ltd.
|
|
|
|
