Post by Darcy Christensen on Nov 16, 2010 14:51:25 GMT -5
Ingredients
1/3 cup hot water
5 envelopes (1 oz. each) Swiss Miss® Hot Cocoa Mix (5 packets = 1 cup)
1 cup Peter Pan® Creamy Peanut Butter
1/4 cup corn syrup
1 1/2 cups confectioners' sugar, sifted, divided
2 cups vanilla wafers, crushed
Directions
Combine hot water and cocoa mix in large bowl until smooth. Stir in peanut butter and corn syrup until blended. Blend in 1 cup of the confectioners’ sugar and wafers until well combined. Drop heaping teaspoonfuls of chocolate mixture onto waxed paper; set aside. Place the remaining 1/2 cup confectioners' sugar in shallow dish. Roll each chocolate drop into sugar and form into balls. Chill at least 1 hour before serving. Store refrigerated in airtight container
1/3 cup hot water
5 envelopes (1 oz. each) Swiss Miss® Hot Cocoa Mix (5 packets = 1 cup)
1 cup Peter Pan® Creamy Peanut Butter
1/4 cup corn syrup
1 1/2 cups confectioners' sugar, sifted, divided
2 cups vanilla wafers, crushed
Directions
Combine hot water and cocoa mix in large bowl until smooth. Stir in peanut butter and corn syrup until blended. Blend in 1 cup of the confectioners’ sugar and wafers until well combined. Drop heaping teaspoonfuls of chocolate mixture onto waxed paper; set aside. Place the remaining 1/2 cup confectioners' sugar in shallow dish. Roll each chocolate drop into sugar and form into balls. Chill at least 1 hour before serving. Store refrigerated in airtight container