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November 2016
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Buickís 2017 Enclave offers distinctive style and a uniquely luxurious experience in a land filled with mid-size SUVs that merely achieve the status quo.

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The Way to Someone's Heart is Through Their Stomach
Have a Sweet Tooth...Hate to Bake...Try these!
by Linda Bailey of

No Bake Chocolate Covered Peanut Butter Balls Ingredients:

1 - 18oz jar of smooth or chunky peanut butter
1 - 16oz bag confectioner's sugar
1/4 cup - butter

Melted chocolate almond bark or chocolate candy melts
12oz semi-sweet chocolate chips


  • In large bowl, stir together the peanut butter, confectioner's sugar and melted butter until the mixture is crumbly.
  • For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together. Line baking sheet with foil.
  • Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes chill the peanut butter balls for easier dipping.
  • While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. Can melt 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
  • Remove the baking sheet from the freezer, Insert a toothpick or wooden skewer into the peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design.
  • Refrigerate until the chocolate has completely dried. Store the candies in a sealed container in the refrigerator.

Original recipe and picture credit go to

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