Course : Candy
Serves: 6
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1 pound creamy peanut butter
1 cup butter or margarine -- softened
1 1/2 pounds confectioners sugar (5 1/2 cups)
1 package semi-sweet chocolate pieces (12 oz)
1/4 bar paraffin (*see notes)

Preparation / Directions:

1. In large mixing bowl, combine peanut butter, butter and confectioners' sugar. Using wooden spoon, mix until smooth and well blended. 2. For large chestnuts; Shape 1 slightly rounded tablespoon into a ball; flatten one side to resemble a chestnut. Refrigerate several hours or overnight. Makes about 40. 3. For small chestnuts; Shape 1 slightly rounded teaspoon into a ball. Refrigerate several hours or overnight. Makes about 80 chestnuts. 4. Next day; In top of double boiler, combine chocolate and paraffin. Place over hot, not boiling, water, stirring occasionally, until chocolate and paraffin are melted. Remove from hot water. 5. Using a fork, dip cold chestnuts into chocolate mixture just until two thirds of the chestnut is covered. Place on rack. When chocolate coating is firm, store, covered, in a cool, dry place. If desired, freeze for later us

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