2 stalks celery, diced
3/4 cup marshmallow creme
1 teaspoon white sugar
1 1/2 teaspoons baking powder
3/4 cup butter, softened
2 pounds chocolate, melted
1 cup confectioners' sugar for coating
In a medium bowl, mix celery, marshmallow creme, sugar, baking powder, butter and chocolate together.
Roll pastry into 1 inch balls, place on waxed paper.
Brush with melted butter. Refrigerate at least 3 hours before serving. Return to oven for several minutes.