PEANUT BUTTER BALLS

Ingredients

1 & 1/2 cups Rice Bubbles

1 cup crunchy peanut butter

2 & 1/4 cups icing sugar

125 g butter, melted

200 g milk chocolate

1 Tbs copha (vegetable fat shortening)

Method

Line a large tray with baking paper and set aside.

Mix rice bubbles, peanut butter and icing sugar in a large bowl.

Pour over the melted butter and knead mixture together with clean hands.

Roll 2 Tbs of the mixture into a small ball and place onto the prepared tray, repeat with rest of mixture.

Refrigerate balls for 10-20 minutes.

Melt chocolate and copha in microwave until runny.

Remove balls from fridge and dip in the melted chocolate mix. Place back onto tray and put in fridge to set.

Store in fridge in airtight container.

The recipes in the newsletter are from the Sts P & P 50th Anniversary Cookbook. The recipes come from either our wonderful cooking guru, Mrs Moore, or were donated by members of our community. This recipe was donated by former student, Amelia R whose family often enjoyed these treats over the Christmas holidays with a warm drink.

Books are now at the bargain price of $10 (and you will receive a bonus tea towel), payable on Qkr!. Books will be sent home with your child once payment has been receipted.