Ingredients
1 cup creamy peanut butter
1 cup margarine
2 cups graham cracker crumbs
2 cups fine shredded coconut
1 teaspoon vanilla
1 (16 ounce) box powdered sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mix powdered sugar, graham cracker crumbs, coconut and peanut butter until well mixed and uniform consistency. Melt margarine, stir in vanilla and add to dry ingredients. Mix well and make into balls. Cover and refrigerate until choc is ready for dipping. Melt 1/4 cup paraffin wax in top of double boiler. Add 1/2 of 12oz bag of semi-sweet chocolate chips. Blend well. Dip balls in chocolate mixture (make more as needed) and cool on wax paper. Store in a cool place but do not refrigerate.