Put all ingredients in a heavy saucepan; let stand 1/2 hour. Put on low heat; let stand until paraffin wax is melted.
Cook gently until a soft ball is formed in cold water.
Divide into 3 parts.
In each of the 3 parts, use peanut butter, cocoa, nuts, coconut, almond flavoring or whatever you want.
Put in layers (cocoa in the middle, peanut butter with extra peanuts added on the bottom, the coconut or light part on the top) in a bread pan lined with wax paper.
Slice as used.
This is a real keeper.
Melt oleo and combine with other ingredients.
Roll into small balls and place on wax paper.
Then melt chocolate chips and paraffin wax.
Then dip balls into chocolate mixture, place on wax paper and cool.
Makes 120 pieces.
Melt oleo and combine with other ingredients.
Roll into small balls and place on wax paper.
Then melt chocolate chips and paraffin wax.
Then dip balls into chocolate mixture, place on wax paper and cool.
Makes 120 pieces.
Soften butter.
Mix ingredients together with mixer or by hand, except chocolate chips and wax.
Roll into balls.
Cut paraffin wax into thin shavings prior to melting chocolate.
Melt chocolate chips and wax together; dip balls into melted chocolate.
In large bowl mix Rice Krispies, margarine, confectioner sugar and peanut butter.
Refrigerate mixture.
Once mixture gets cold take out and make 1 inch balls.
Set on wax paper.
Melt chocolate morsels and paraffin wax in double boiler.
Dip balls in chocolate with fork and place on wax paper on cookie sheet.
Refrigerate. Makes 60 to 70 balls.
Mix first four ingredients together in a bowl.
Roll into balls and refrigerate for 1 hour.
Melt chocolate chips and paraffin wax in a double boiler.
Put a toothpick in the ball and dip into the chocolate mixture.
Put each ball on wax paper to harden.
Soften butter and knead ingredients together.
Roll into tiny balls and refrigerate to set.
Melt two packages chocolate chips and 1/2 stick paraffin wax in double boiler.
Use toothpicks to dip balls in chocolate mixture.
Put on wax paper or greased cookie sheet.
Melt butter and mix with peanut butter. Mix in powdered sugar. Roll into small balls. Melt paraffin wax and morsels in double boiler. Put toothpick in peanut butter balls and dip in melted chocolate. Place on wax paper.
Mix oleo, confectioners sugar, Rice Krispies and peanut butter together, then shape in small balls.
Melt chocolate chips and paraffin wax together in double boiler.
Roll peanut butter balls in chocolate mixture and place on wax paper.
Keep refrigerated.
Melt the paraffin wax, then add the chocolate chips and mix well. Dip the peanut butter balls into the chocolate and coat well.
Place on wax paper and let dry.
Makes approximately 40 peanut butter balls.
Combine first 4 ingredients in large bowl; mix well.
Chill. form into walnut sized balls.
Melt chocolate chips and paraffin wax in saucepan.
Dip balls into chocolate mixture to partially coat, leaving an eye uncoated.
Place on waxed paper until firm. Store in refrigerator.
Melt margarine; add peanut butter.
Set off burner.
Add remaining ingredients.
Mix well.
Roll into balls the size of a walnut.
Place on cookie sheet lined with wax paper.
Refrigerate one hour.
Melt 6 ounces chocolate bits with paraffin wax.
Impale balls on toothpick and dip in chocolate mixture.
Drop on wax paper and refrigerate.
Melt chocolate chips in double boiler and paraffin wax.
Roll the first 4 ingredients into balls.
With toothpick, dunk balls into chocolate mixture.
In a large bowl, mix together peanut butter, powdered sugar, butter and graham cracker crumbs.
When thoroughly mixed, roll dough into 1-inch balls.
Place on cookie sheets lined with aluminum foil.
Refrigerate for 2 hours.
Using a double boiler, melt paraffin wax and chocolate chips.
Using a toothpick, dip balls halfway into chocolate mixture.
Store cookies in the refrigerator.
Mix peanut butter, powdered sugar and butter together.
Mix well.
Make into balls.
Place in refrigerator until cold.
Melt chocolate and paraffin wax together in double boiler.
Put toothpicks in balls.
Dip in chocolate.
Let stand on wax paper until cool.
Mix together the peanut butter, margarine and confectioners sugar.
Form into balls and place on a wax paper covered cookie sheet in the refrigerator until cold.
Melt together in double boiler, the chocolate chips and paraffin wax.
Using a toothpick, dip balls in chocolate.
You can make lots and freeze them.
In top of double boiler, place semi-sweet chocolate chips and paraffin wax.
Melt until smooth and dip balls.
Place on wax paper and refrigerate until set.
Makes 60.
Combine butter and peanut butter, slowly add powdered sugar. Stir to a smooth mixture; cover and refrigerate (form into balls about 2 1/2-inches).
Melt chocolate chips and paraffin wax in double boiler.
Using a fork, dip balls halfway into chocolate. Dry on wax paper.
Refrigerate or freeze.
Mix well the first 4 ingredients.
Roll into balls.
Melt together the chocolate chips and paraffin wax.
Roll balls in chocolate and lay on wax paper.
Cream together margarine, powdered sugar, graham cracker crumbs and peanut butter.
Will be stiff.
Roll in 1-inch balls. Melt chocolate chips and paraffin wax in double boiler.
Dip balls in chocolate.
Use toothpick.
Place on wax paper on cookie sheet.
Cool and transfer to tight container.
Refrigerate. (Will keep for weeks.)