Prep 20 mins
Cook 7 hrs 30 mins
My mother has used this recipe at Christmas since the mid 80's. You can substitute chocolate candy coating for the chocolate frosting. Cook time includes time for coating to set.
- 1 (16 ounce) canready-to-spread vanilla frosting
- 1 cup peanut butter
- 1⁄4 cup margarine or 1⁄4 cup butter, softened
- 2 cups graham cracker crumbs
- 1 (16 ounce) canready-to-spread chocolate fudge frosting
- In large bowl, combine Vanilla frosting, peanut butter and margarine with a fork until well blended.
- Stir in crumbs until well mixed.
- Form into 1-inch balls.
- Chill 1 hour.
- In small saucepan, melt Chocolate frosting over low heat, stirring occasionally.
- DO NOT OVERHEAT-- THE FROSTING WILL BECOME STICKY AND WON'T SET UP PROPERLY.
- Dip chilled balls in melted frosting.
- Allow excess to drip off.
- Place on waxed paper.
- Let stand at room temperature until dry, about 6 hours.
- TIP: If the frosting used for coating thickens, gently reheat.
- Use leftover coating for dipping dried fruit or nuts.
I grew up on the same Christmas staple. They are soooo addictive. I like to use chunky peanut butter and after they are mostly dry I put them in the fridge and the frosting hardens up nicely.
I asked myself as I was melting down the frosting, "when this dries, won't it still be the consistency of frosting?" And sure enough... it was. Maybe these would be fine to serve my family, but definitely not an addition to a Christmas platter. They were a sticky mess. If ever I attempted them again, I would use the candy coating. Edit: After sitting in the fridge for a couple of days, the frosting did harden up, but then was the consistency of... well... old frosting (dry/flaky). I'm sticking with the candy coating going forward. I will say that my son loved the peanut butter filling!
I couldn't get the consistency of the chocolate frosting right so I just dipped in milk chocolate. The peanutbutter inside is divine though. Definitely a keeper!