Peanut Butter Balls
“Marc Rubin brought these to every class event when we were growing up. They were always a favorite and he was nice enough to share the recipe with us.....” - Barbara

1 pound of margerine
2 pounds of smooth peanut butter
3 pounds of confectioner sugar

1. Mix all together in a very, very large bowl.
2. Make into small balls and refrigerate for awhile.
3. In a double boiler pot (bottom pot with water/top pot melt chocolate) boil water. In top pot melt chocolate chips (12 oz. bag) with about a large tablespoon of shortening to make the choc. a little runny (easy for dipping). It also keeps the choc. from caking up.
4. Take chilled balls out of refrig. Using a toothpick, stick toothpick into the ball and dip into choc. Turn ball a little to get extra choc off, or let drip off.
5. Place choc coated balls on tray lined with wax paper. When tray is full, put into freezer for awhile. Then, pull them off wax paper and store in plastic bag in freezer.