Chocolate coated peanut butter balls

[victorian]

50 ball (approx)

24 hours

1/2 cup butter
2 cups cornflake cereal (just slighty crushed)
2 cups creamy peanut butter
2 cups dry milk
2 cups powdered sugar
15 ounces semisweet chocolate, chopped

1. Line a cookie sheet with foil.
2. Melt butter in a small saucepan over low heat, or in the microwave.
3. In a large bowl combine cereal, peanut butter, dry milk and powdered sugar; mix in melted butter.
4. Moisten hands and roll about 1 tablespoon mixture into a ball.
5. Place on prepared baking sheet.
6. Repeat with remaining mixture and then chill overnight.
7. Line cookie sheets with foil.
8. Melt the chocolate in a double boiler over low heat, stirring occsionally.
9. Remove chocolate from over the water.
10. Using a fork, dip the chilled balls one at a time into the chocolate mixture.
11. Transfer to the cookie sheets.
12. Refrigerate until chocolate is firm.

[Sueanne]

victorian....Thank you for the recipe. Printed it out to save and send to friends.
________
Sueanne