Recipe by Saturn
I adopted this recipe from the RecipeZaar account. I have not had a chance to make this myself. If you are finding that your chocolate is going to hard, melt in a tbsp (or maybe even less) of shortening. That will make the chocolate stay soft. I got that trick from Chocolate Covered Apricots.
Top Review by CoffeeB
My men requested these saying, "mom, do not add nuts or coconut, just plain like a Reece's." So, when I found your recipe, I knew it would be a hit. Always a special treat for the holidays. Thanks Lou!!
- 3⁄4 cup light brown sugar, firmly packed
- 1⁄4 cup unsalted butter, melted and cooled
- 3⁄4 cup graham cracker crumbs
- 1 cup creamy peanut butter
- 16 ounces semisweet chocolate or 16 ounces bittersweet chocolate
Directions See How It's Made
- In a bowl stir together the brown sugar, 1/2 stick of butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.
- Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with parchment paper- chill well or freeze until firm (makes dipping a lot easier).
- In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.
- Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight.
- (The balls may be double-dipped if desired.).