1 (16- ounce) powdered sugar
1 cup butter, softened
1 (12 once) package semisweet chocolate chips
- In a large bowl with an electric mixer on medium speed, combine peanut butter, powdered sugar and butter. Beat until smooth.
- Scoop out spoonfuls of batter and roll into 1-inch balls.
- Set on a baking sheet and refrigerate 30 - 45 minutes until firm.
- Line another baking sheet with waxed paper. Place chocolate ships in double boiler. Melt on low temperature, stirring constantly, until smooth.
- Using wooden picks, dip balls into chocolate to coat completely, allowing excess chocolate to run back into pan.
- Place desserts on a prepared sheet. Refrigerate until ready to serve.
Recipe by Ashley McDaniels
Delight Gluten Free Winter 2009
http://www.delightgfmagazine.com/
PO Box 20428, Boulder, Co 80308
