Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup Butter Or Regular Margarine
- 1/2 cup Peanut Butter, Cream Style
- 2 1/3 cup Graham Cracker Crumbs
- 2 cup Confectioners' Sugar, Sifted
- 2 cup Flaked Coconut
- 1 cup Walnuts, Chopped
- 6 oz Chocolate Chips, Semi-Sweet
- 1 Paraffin Piece, 2 ½", CutUp
- =
Directions
Combine the peanut butter and butter in a 2-quart saucepan.
Cook, over medium heat, stirring constantly, until melted.
Remove from the heat.
Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl.
Pour the peanut butter mixture over all then toss until well blended.
Shape the mixture into ½-inch balls.
Place on waxed paper lined baking sheets.
Cover with aluminum foil.
Chill in the refrigerator.
Combine the chocolate chips and paraffin in the top of a double boiler.
Place over hot water and stir until melted.
Dip the balls in the chocolate.
Place on waxed paper lined baking sheets and let stand until the chocolate is set.
Cover with aluminum foil and store in the refrigerator.
Makes about 2 lbs of cand