For years I would make peanut butter cookies, and push a mini Reeces Peanut Butter Cup into them. But a few years ago I decided to try making these.
My husband and my younger son both agree that these are simply the best. These do not last more than a week in this house. Which is why I try and make a lot of them when I do make them.
In a bowl, measure out your graham cracker crumbs and powdered sugar, and salt. Set aside.
This mixture needs to go into the fridge for at least 1 hour (or up to 24 hours depending on how much time you have), then you can scoop into small balls (like 1 to 2 tsp size). Then pop them back into the fridge to harden again. (I usually let these harden over night, and then place in the freezer at least 1/2 an hour before you start dipping, so it’s easier to dip them in chocolate).
When ready to dip, melt your milk chocolate in 20 sec. intervals in the microwave. I usually do this in a small ceramic mug, as it keeps the chocolate warm longer and makes it easier to dip the balls in. Just my preference. Place the dipped peanut butter balls on a parchment lined baking sheet. (This makes it easier to remove once they are hardened – if you just place them on the baking sheet, there is a likelihood that they will stick.)
The most important thing i can tell you, is these peanut butter balls need to stay cold when dipping, if they even slightly start to get warm, they will start to melt when you dip them, which will result in them starting to sag through whatever you are using to dip them (I use a fork and they have in the past sagged right through the fork). So make sure to only take out a few at a time from the freezer. Once they are dipped they can stay at room temperature until you are done dipping all of them. Then to harden the chocolate, place back in the fridge.
These taste just as good at room temperature as they do cold, but if you haven’t tempered your chocolate properly, which I almost never do, the chocolate will probably soften at room temperature so be aware of this.
Peanut Butter Balls
2 cups Smooth or Crunchy (your choice) Peanut Butter – but not natural
1/2 cup butter, softened
2 cups icing sugar
2 cups Graham Cracker crumbs
1/2 to 3/4 tsp salt (depending on how salty you want these)
Milk chocolate, melted to coat.
- Cream together butter and peanut butter.
- In a bowl, mix together powdered sugar, graham cracker crumbs and salt.
- Mix together butter/peanut butter mixture and dry ingredients.
- Scrape down bowl and mix again to ensure everything is evenly mixed together.
- Chill dough in fridge for 1 hour (or over night).
- Scoop into balls (1 to 2 tsp). Chill again.
- Melt chocolate.
- Dip cold balls into the chocolate and place on a parchment lined baking sheet. Chill again.
- Store in the fridge.