These chocolate peanut butter balls are delicious bites of peanut butter and graham crackers on the inside, coated with chocolate on the outside. Also known as buckeyes, they're perfect for your holiday cookie platter.
Ingredients
- ½ cups peanut butter: 1 piece
- butter: 1 cup (softened)
- confectioners' sugar: 4 cups
- ⅓ cups graham cracker crumbs: 1 piece
- semisweet chocolate chips: 2 cups
- shortening: 1 Tbsp
Metric Conversion
Stages of cooking
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Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls and place in the freezer for 15 to 30 minutes, until firm.
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Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Recipe Tip Try using coconut oil instead of shortening for a shiny chocolate coating.
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Remove peanut butter balls from the freezer and dip each ball into the chocolate mixture one at a time, using a toothpick to skewer the ball and cover all sides in chocolate. Remove ball from chocolate and place on a cookie sheet or tray lined with waxed paper. Repeat with remaining balls.
