Peanut Butter Balls with Graham Crackers


1 ½ cups peanut butter smooth

1 cup unsalted butter softened

4 cups powdered sugar

1 ⅓ cups graham crackers crushed

2 cups semi-sweet chocolate chips (use milk chocolate if you’re going for the Reese’s flavor)

2 tablespoons vegetable shortening (coconut oil would work too, but it makes the chocolate coating a bit harder)


Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.

Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.

In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.

Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.


If the mixture seems dry at first, keep stirring or beat it with a mixer until smooth. Often, it just needs more stirring.If it’s still too dry, add more peanut butter a tablespoon or two at a time, until smooth. If the mixture is too wet, add a few more graham cracker crumbs (or a couple of tablespoons of powdered sugar) until the mixture is moldable.

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