Steps
- 1
In food processor blend butter and peanut butter.
Add soda crackers and coconut, pulse to mix.
Add powdered sugar and blend until fully mixed.
Refrigerate for at least 1 hour. - 2
Melt chocolate chips and paraffin over double boiler or in the microwave. Stir until smooth.
- 3
Roll dough into 1/2 balls.
- 4
Using toothpicks, dip balls in chocolate mixture and place on wax paper.
- 5
When you have finished dipping all balls, use the left over chocolate mixture to drizzle over the top of the candies to cover toothpick holes and decorate.
Similar Recipes
More Recipes
-

Shital Jataniya
-

Jacket Potatoes with Cheese Filling
ALEX xx ✈🇬🇧🇱🇹
-

Mango Shrikhand - Aamrakhand - Indian traditional desert
Manisha Sampat
-

Ruchi Agarwal
-

ifuchi
-

Priyangi Pujara
-

ifuchi
-

Mango Malai Kulfi - Summer Special Frozen Dessert
Manisha Sampat
-

Priyangi Pujara
-

Priyangi Pujara
-

InderGreat
-

Taylor Topp Comacho
-

sunshine 's lit'l smokies appetizers
Brenda M. Castillo
-

Taylor Topp Comacho
-

cookpad.japan
-

Andi Perry Gowin
-

bhlangdon
-

cookpad.japan
-

chefluciano
-

Rich and Thick Baked Cheesecake Made With Drained Yogurt
cookpad.japan
-

Okara Sweets - Okara Kabocha Muffins
cookpad.japan
-

just.the.tip -

Andi Perry Gowin
-

skunkmonkey101







Comments