- 1 cup crunchy peanut butter
- 60g butter, softened
- ¾ cup sifted icing sugar
- pinch of salt
- 1 teaspoon vanilla essence
- ¾ cup chopped blanched peanuts
- 180g Hersheys semi sweet chocolate chips
together peanut butter, butter, icing sugar, salt and vanilla until well
mixed. Add the chopped peanuts and stir to combine. Roll into balls and
place on a tray, refrigerate overnight. Melt chocolate and dip peanut butter
balls into chocolate to coat. Leave to set on tray and then store in a cool
place in an airtight container.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.