Ingredients
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1 Tbsp. vanilla
1 box powdered sugar
1 c. very fine pecans
1 stick margarine
1/2 lb. graham cracker crumbs
1 can Angel Flake coconut
1/2 to 3/4 c. crunchy peanut butter
1 c. marshmallow cream
12 oz. semi-sweet chocolate
1/2 block paraffin
Preparation
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Mix ingredients and shape in rolls about as long as your finger.
Place on cookie sheet and place in refrigerator until they feel hard to the touch.
Melt chocolate and paraffin.
Dip fingers and chill.
Store in airtight covered bowl or tin.
Keep refrigerated.
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