This is a recipe my mother to make for Christmas every year. Several comments / questions that come in this video is the use of paraffin in the chocolate. It is used to dilute the chocolate and make it brighter and less melt in your hand. Paraffin wax is to coat fruits and vegetables and cheese and certain medications. It is not absorbed into the body and just passes through. It is nontoxic and inert, that is why I use to coat the food and use them to seal jars of jam. You couldUse a few tablespoons of shortening, however, if you do not want to use the paraffin. The results are similar, but the chocolate is soft and "Melty" in your hands when they eat. For a good discussion about the pros and cons of paraffin, use the following link: Chocolate Covered Peanut Butter Balls community.tasteofhome.com 2 cups peanut butter (smooth or roughly) 1.2 cup soft butter 3 cups powdered sugar 1 package vanilla sugar (yes, forgot to put this, but it tasted greatanyway!) 3 cups rice crispy cereal (I used Special K) Mix peanut butter, butter, vanilla and powdered sugar, add corn and stir until well blended. Pasta shaped into 1 "balls and place on a baking sheet covered with parchment paper. Melt Pop Chill for 20 minutes in the refrigerator or freezer for 10 minutes. In a bain-marie or in the microwave bars 1 / 4 of pure paraffin (Yes, wax, I know it's weird, but what they do!) with 3 cups of chocolate chips. fork or slotted spoon, dip the... Prices Bottled Water Without Fluoride Electrolux 6988 Decide Now !8!# Surefire Led Conversion Clearance Sale
