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Author/Submitted by:
Servings: 20
Categories: Candies / Chocolate / Desserts

1/4  pound  Margerine
1  cup  Peanutbutter
3/4  pound  Powdered sugar
1  pound  Dipping chocolate*

Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler or in microwave on 50%. Don't 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 cool dry place. Will keep 3-6 weeks. Source: Sugarcraft

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