2015 Recipe Contest Submissions

Chocolate Balls


1/2 lb. margarine, softened
1/3 lb. Honeymaid graham crackers, crushed into fine crumbs
1 lb. box powered sugar
12 oz. jar crunchy peanut butter
Small can flecked coconut
1 cup finely chopped pecans

Dip: 1/8 lb. paraffin wax & 6 oz. pkg. semi-sweet chocolate chips


Mix all ingredients together in large mixing bowl kneading like dough.

Form into small balls.

Melt paraffin & chocolate together over hot water. When completely cooled, dip ball in mixture with a teaspoon and put on wax paper. Pack in tightly covered container.

Geralyn Thacker

This recipe is dear to my heart because of a special, wonderful lady, and thet are delicious!