Recipe by Debber
Got this years ago from my mom, and have been making them every year since then--in fact my children would consider it a serious breach of Christmas spirit if we did NOT have these on the cookie tray when we open presents on Christmas Eve! Cooking time is CHILLING time (before dipping & after).
Inside The Chocolate
- 2 cups crushed graham cracker crumbs
- 2 cups powdered sugar
- 2 cups creamy peanut butter (see note in Step #2)
- 1⁄4 cup melted butter
- 2 -3 cups chocolate chips (OR 1 lb dipping chocolate)
- 1 -2 tablespoon shortening
Keep Clean Up Easy
- wax paper
- baking sheet
Directions See How It's Made
- In a large mixing bowl, mix crumbs, sugar, peanut butter and melted butter.
- Test its "hold-together-ness" by compressing a handful in your hand; if it doesn't hold together easily, then add some more peanut butter and mix again.
- Form into small balls using your hands; place close together on a large cookie sheet.
- Chill the balls for at least an hour (I put mine in a cabinet in the back porch overnight -- it's like a freezer out there in December!).
- Make the dipping chocolate: melt chips & shortening in small mixing bowl in microwave (only 2 or 3 minutes), stirring until smooth. Add an extra tablespoon of shortening if the chocolate is thick-ish -- you want it to be drippy.
- Spread waxed paper on the counter or table, with a cookie sheet beneath.
- Using a fork under the ball, dip into the chocolate; scrape fork off against side of the bowl; set the ball on the waxed paper.
- Repeat until all balls are dipped.
- NOTE: You may have to zap the chocolate in the microwave if you don't work quickly to get it all drippy again.
- DO NOT ADD WATER thinking it will make the chocolate more liquid-y!
- Chill the balls again until chocolate is set.
- Store in lidded container with waxed paper between layers of balls.
- OR store in small candy paper cups (like the real candy-makers use).