Crickets

Mrs. M. L. Gallagher

• 2 c. powdered sugar
• 1 – 12 oz. jar crunchy peanut butter
• 1 c. finely chopped nuts
• 1 c. chopped dates
• 4 Tbsp. melted butter
• Pinch of salt

Glaze:

• 1 – 6 oz. pkg. chocolate chips
• 1/4 bar Parowax

Mix by hand – shape into small oblong fingers or rolls. Chill overnight. Dip in glaze and let drain on waxed paper. Chill.
Glaze: Melt chips and Parowax in double boiler. Keep over low heat as you dip.