Peanut Butter Balls
Clear Tote two-card Kathy E. Good card
Ingredients
- 1 box XXX Sugar
- 1 3/4 cup peanut butter (creamy) 18oz.
- 1 stick soft butter
- 1 tsp. milk or bit more
- 2- 6oz package chocolate chips
- parafin, quantity not stated
Directions
- mix: labels the first ingredient group; double boiler labels the chocolate-melting setup
- make into balls
- Put parafin into bottom of double boiler, then put chocolate in after melted take a tooth pick and dip in all balls.
- Then after done take a spoon + stick in the place the toothpick in.
Temperature: soft butter; after [parafin] melted; chocolate
Equipment: measuring cups and spoon; mixing bowl and utensil; double boiler; toothpicks; dipping spoon
As written
Kathy E. Good
over
Clear Tote abbreviated white two-card card
Peanut Butter Balls
Ingredients
- 1 lb box xxx Sugar; 1 3/4 Cup Creamy peanut butter 18 oz.
- 1 stick soft butter
- 1 tsp milk or bit more
- 2 6 oz package chocolate chips
Directions
- Mix; Roll into balls
Equipment: Double Boiler
Untitled recipe
Ingredients
- paraffin wax, chocolate, and prepared balls, all without visible quantities
Directions
- Put paraffin wax into bottom of double boiler, then melt chocolate.
- Use toothpick to dip balls into chocolate.
Temperature: melt paraffin wax and chocolate
Equipment: double boiler and toothpick
Compare the cards
Coating ingredient and method
- Clear Tote abbreviated white two-card card
- Lists two six-ounce packages of chocolate chips, adds unquantified paraffin wax on the continuation, puts the wax in the bottom of the double boiler, melts the chocolate, and dips the balls with a toothpick; no spoon-finishing step is included.
- Clear Tote two-card Kathy E. Good card
- Adds unquantified parafin, melts the coating in a double boiler, dips each ball with a toothpick, and closes the toothpick mark with a spoon.
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