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Published on Nov 14, 2008
This is a recipe my Mom used to make at Christmas time every year.
Many comments/questions I get about this video is the use of paraffin wax in the chocolate. It is used to thin the chocolate and to make it shiny and less likely to melt in your hand. Paraffin is used to coat fruit and veggies and cheese and in certain medicines. It is not absorbed in the body and just passes through. It is non-toxic and inert that's why they use it to coat food and used to use it to seal jars of jam. You could use a couple of tablespoons of shortening instead if you don't want to use the paraffin. The results will be similar but the chocolate may be softer and more "melty" in your hands when you eat them. For a good discussion on the pros and cons of paraffin use please see the link below:
2 cups peanut butter (chunky or smooth) 1/2 cup butter softened 3 cups icing sugar 1 tsp vanilla (yes I forgot to put this in, but they tasted great anyway!) 3 cups crispy rice cereal (I used Special K)
Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.
Form dough into 1" balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.
In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it's weird but that's what you do!!) with 3 cups of chocolate chips.
Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.
These are a favourite with everyone I make cookies for.