- 1 cup smooth peanut butter
- 6 oz chocolate chips
- 2 squares semisweet chocolate
- 8 oz pitted dates, cut fine
- 1 cup sifted confectioner's sugar
- 1 cup finely chopped nuts
- 1 tbspn soft butter
- 1 1-inch square of parrafin wax
Combine peanut butter, dates, sugar, nuts, and softened butter in bowl, and mix thoroughly. Shape into 1-inch balls, and place in refrigerator while preparing the chocolate for coating.
Melt chocolate chips, semisweet chocolate, and paraffin in top of double boiler.
Remove candy balls from refrigerator. Hold balls between two forks and dip in melted chocolate. Place on wire rack until chocolate coating sets.
Store in a cool place, in covered container. Makes 48 balls, or 1-3/4 pounds.
More "Lost" Christmas CandyFarmer's Christmas Chocolate Ribbon Candy (1970)
Farmer's Christmas Fudge with Pineapple, Cherries, Nuts(1970)
(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)