Chestnuts

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

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

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

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

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

Refrigerate several hours or overnight. Makes about 80 chestnuts.

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.

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