Chocolate Nut Balls
Krista Stanton
ingredients
- 2 1/2 boxes powdered sugar
- 2 sticks oleo (1 cup)
- 1 can Eagle Brand Milk
- 2 cans coconut (8 oz. size)
- 2 cups chopped nuts
- 12 oz. bag of chocolate chips
- One block paraffin
directions
Mix together and shape into balls. Place on waxed paper and chill for 2 hours. Melt one bag 12 oz. chocolate chips and one block paraffin in double boiler. Dip candy balls in chocolate with toothpick.
notes
I prefer to put the balls in the freezer for a while before dipping. They don't fall apart. I use less paraffin -- sort of trail & error method.
Source: Molly Stanton
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