Chocolate Peanut Butter Balls

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.

• Ready In: 2 hrs 5 mins
• Yields: 40 candies

Ingredients

• 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

1. 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.
2. 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).
3. In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.
4. 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.
5. (The balls may be double-dipped if desired.).