** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a mixing bowl cream peanut butter and butter until well mixed.
2. Fold in coconut, nuts and one cup sugar; mix well.
3. Sprinkle some of the remaining sugar on a board.
4. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed.
5. Shape into small egg-shaped pieces. Cover and chill 1 hour.
6. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Tree Nuts, Butter, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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