Lorraine Priest'S Peanut Butter Bonbon

1. 1

   Mix powdered sugar and cracker crumbs.

2. 2

   Heat margarine and peanut butter over low heat until melted.

3. 3

   Stir into crumb mixture. Press in ungreased baking pan 8 x 8 x 12-inch.

4. 4

   Heat chocolate chips in small saucepan over low heat, stirring frequently until melted.

5. 5

   Spread over crumb mixture.

6. 6

   Refrigerate until firm, about 30 minutes.

7. 7

   Cut into one inch squares (3 dozen candies) or shape into one inch balls and dip in mixture of chocolate chips and one tablespoon of shortening.

* Per serving · 4 servings · Values may vary.

No additional tips available.