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“As far as I can tell this is an old French Canadian recipe. It has been passed on for generations and I have never seen it in any cookbooks.”

Ingredients Nutrition


  1. *Qty of icing sugar depends on the size of the potato but you will need quite a bit. Use as much or as little peanut butter as you like.
  2. In a large plate, mash potato with a fork. Add icing sugar a little at a time while mixing with fork. Keep adding icing sugar until mixture is hard and thick.
  3. Place mixture between 2 sheets of wax paper. With rolling pin, roll into a thin sheet.
  4. Remove top sheet of wax paper and spead peanut butter over candy. Roll into a log and wrap in plastic wrap. Chill for about 15 minutes and then cut into 1/2 inch pieces.
  5. Tip: If mixture is too soft to roll, refrigerate 10-15 minutes before rolling.

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