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 margarine and mix with peanut butter.
Add powdered sugar. Roll into small balls and chill.
Melt chocolate chips and paraffin wax in top of double boiler.
Using toothpicks, dip each chilled ball in the chocolate and set on wax paper.
Be sure to use good brand of peanut butter and real chocolate chips.
This recipe freezes well and is one of our favorites at Christmas.
Combine milk powder, cocoa and wax in food processor or blender;
ll the ingredients together, except paraffin wax and chocolate chips.
Pat
Mix together ingredients except chocolate and paraffin wax. When mixed, refrigerate 30 minutes; roll into small balls. Refrigerate 30 minutes again.
Melt the chocolate and paraffin wax in double boiler.
Dip each ball and drop on wax paper.
Keep on low heat as wax will catch on fire.
Ice pick or small fork good to handle balls.
Melt caramels with milk and very small amount of paraffin wax over low heat, stirring constantly.
Add pecans, drop by teaspoon on wax paper.
Melt Hershey bars with small amount of paraffin wax and dip caramels (using toothpick) into chocolate; put on wax paper.
Go at a fast pace so chocolate won't harden.
Mix all ingredients except chocolate chips and paraffin wax well and chill for 1 hour.
Then form into balls the size of your choice.
Melt sweet chocolate with paraffin wax.
Dip balls in chocolate and let dry on waxed paper.
Mix together all ingredients except chocolate pieces and paraffin wax.
Shape into small balls.
Melt chocolate pieces and paraffin wax in top of double boiler.
Dip balls in this mixture and lay on waxed paper to cool.
Melt margarine and add graham cracker crumbs, nuts and coconut; mix together.
Add powdered sugar, peanut butter and vanilla.
Mix well.
Roll into small balls, dip in following mixture.
Melt chocolate chips and add paraffin wax.
Stick toothpicks in top of balls to dip into chocolate mixture.
Set on wax paper until cool.
Mix powdered sugar and peanut butter and oleo by hand. Chill.
Form into small balls. Melt chocolate chips and paraffin wax.
Dip balls into melted chocolate and set on wax paper to dry. If they stick to wax paper it needs more wax.
Mix together all ingredients, except paraffin wax and chocolate chips, and roll into balls.
Melt paraffin wax with chocolate chips.
Dip balls into chocolate with toothpick and put on wax paper until firm or ready to eat.
Hershey bar, chocolate chips and paraffin wax.
Hershey bar should be
Mix all ingredients, except paraffin wax and chocolate chips. Make into balls.
Chill in the refrigerator for about 30 minutes. Melt paraffin wax and large bag of chocolate chips.
Dip balls into chocolate and let dry on wax paper.
Mix all ingredients except the paraffin wax and chocolate chips. Roll into small balls and chill. Melt the semi-sweet chocolate chips and paraffin wax in double boiler. Stick toothpick in candy ball and dip in mixture. Place on wax paper.
ish). Lay formed balls on wax paper or foil until all
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Mix coconut, milk, sugar and nuts together.
Form into balls. Heat paraffin wax and chocolate chips.
Dip candy in hot wax mixture.
Cool on wax paper.
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 in double boiler the butter, water and caramels.
Stir until melted.
Add pecan halves and stir.
Spoon out with tablespoon onto wax paper.
Let dry completely.
Melt in double boiler the milk chocolate chips and paraffin wax.
Dip caramel/pecan clusters in chocolate.
Lay on wax paper to dry.