• 6servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, H, D, E
MineralsMagnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound creamy peanut butter

  3. 1 cup butter or margarine -- softened

  4. 1 1/2 pounds confectioners' sugar (5 1/2 cups)

  5. 1 package semi-sweet chocolate pieces (12 oz)

  6. 1/4 bar paraffin (*see notes)

Instructions Jump to Ingredients ↑

  1. In large mixing bowl, combine peanut butter, butter and confectioners'

  2. sugar. Using wooden spoon, mix until smooth and well blended.

  3. For large chestnuts; Shape 1 slightly rounded tablespoon into a ball;

  4. flatten one side to resemble a chestnut. Refrigerate several hours orovernight. Makes about 40.

  5. For small chestnuts; Shape 1 slightly rounded teaspoon into a ball.

  6. Refrigerate several hours or overnight. Makes about 80 chestnuts.

  7. Next day; In top of double boiler, combine chocolate and paraffin. Placeover hot, not boiling, water, stirring occasionally, until chocolateand paraffin are melted. Remove from hot water.

  8. Using a fork, dip cold chestnuts into chocolate mixture just until twothirds of the chestnut is covered. Place on rack. When chocolatecoating is firm, store, covered, in a cool, dry place. If desired, freeze forlater us


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