INGREDIENTS:
- 2 cups crushed graham crackers
- 16 oz powdered sugar
- 2 sticks melted butter
- 1 cup creamy peanut butter
- 2 cups semisweet chocolate chips or chocolate candy coating
DIRECTIONS:
- Mix the graham crackers, peanut butter and melted butter together in a large bowl.
- After they are well mixed together, add in the powdered sugar, a little at a time.
- You have enough powered sugar when the mixture holds together well.
- Chill in the fridge for at least 30 minutes, or until firm up.
- Shape the dough into 1-inch balls, place the formed balls on a wax paper lined cookie tray and chill in the refrigerator again, for about 15 - 20 minutes.
- Melt the chocolate chips, or chocolate candy coating according to the package directions.
- Dip the peanut butter balls one at a time into the melted chocolate.
- Let the excess chocolate drip off, as the chocolate will pool a little when you set it down.
- Place the dipped peanut butter chocolate ball onto wax paper and let it harden.
- When all the balls have been dipped in the chocolate, place the balls in the fridge to let the chocolate set. It should take an hour or two.
- Best to store these in the freezer as well.
- If you store these in the fridge, they will become slightly soft.
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