Double dipped Bonbons
Ingredients:2 sticks butter or margerine melted
1 tsp vanilla
2 1/2 cups graham cracker crumbs
1 cup chopped pecans
2 small can flaked coconut
1 6 oz jar peanut butter
1 box powdered sugar 16 oz
1 6 oz bag simi sweet chocolate chips
1 6 oz bag butterscotch (optional)
approx 1/2 block paraffin wax.
Instructions:Melt margerine and remove from heat add vanilla to it. Add cracker crumbs, pecans, coconut, peanutbutter and powder sugar. Mix and form into balls about the size of large marbles. Melt chips and paraffin over hot water in double boiler. It should have enought paraffin to thin it down and to harden when the balls are dipped. It should harden in abt a minute or two. Drop each ball in melted mixture, roll around to coat it completely. Pick up gently with spoon and put on waxed paper to cool. Can use all Chocolate chips. Can be dipped again if desire for the double.. Makes about 70 to 90 candy balls.
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