Peanut Butter Balls

These delicious morsels are present at nearly every celebration in our family, and with good reason. They’re easy to make, they can be made ahead of time (they keep beautifully in the freezer, and even taste great frozen), and they are that wonderful combination of peanut butter and chocolate.

I like to drizzle these with the chocolate because it’s a lot quicker and I love the way it looks, but you can also dip each one individually into the chocolate (either fully or halfway).

Peanut Butter Balls

1 package (NOT a whole box) honey graham crackers, minus one whole cracker

1 cup creamy peanut butter

2 sticks butter or margarine

1 pound confectioners’ sugar

Bittersweet or semisweet chocolate

1. In a food processor fitted with a metal blade, grind graham crackers into crumbs. Add peanut butter, butter/margarine, and confectioners’ sugar, and process until well combined. Shape into 1-inch balls. Place on a baking sheet, leaving a little bit of space in between each one, and freeze for 1 hour.

2. Melt chocolate.

3. If you are going to drizzle them with the chocolate:  With a spoon or whisk, drizzle the peanut butter balls with the melted chocolate. Put back into freezer until the chocolate hardens. You can then transfer them to a freezer bag or container. Keep in freezer until ready to serve (they thaw quickly).

4. If you are going to dip them into the chocolate: Carefully dip the peanut butter balls into the chocolate, covering them either halfway or completely. You can use your hands if you are only covering them halfway, but if you are going to completely cover them use toothpicks to hold them. Lay them back down on the cookie sheet, leaving some space in between each one, and put back in freezer until the chocolate hardens. You can then transfer them to a freezer bag or container. Keep in freezer until ready to serve (they thaw quickly).

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