INGREDIENTS
1/2 cup butter, softened
2 teaspoons vanilla extract
pinch of salt
2 cups creamy chunky peanut butter
2 powdered sugar
2 graham cracker crumbs
1 cup powdered sugar
11/2 cups chocolate chips
2 tablespoons shortening
COOKING METHOD
In a bowl with a beater beat the butter, vanilla, salt and peanut butter together till creamy and smooth.. Stir in 2 cups of the powdered' sugar and the graham cracker crumbs. Mix the mixture with hand into dough. Make 1 inch balls and roll the balls in the remaining 1 cup of confectioner’s sugar. Set the balls on a cookie sheet and put them in the fridge to set till firm.
For Dipping the Balls in Chocolate: In a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from the heat but leave over hot water. Insert toothpick into the chilled balls and dip into the melted chocolate until coated. Set on cookie sheet and refrigerated until firm.
1/2 cup butter, softened
2 teaspoons vanilla extract
pinch of salt
2 cups creamy chunky peanut butter
2 powdered sugar
2 graham cracker crumbs
1 cup powdered sugar
11/2 cups chocolate chips
2 tablespoons shortening
COOKING METHOD
In a bowl with a beater beat the butter, vanilla, salt and peanut butter together till creamy and smooth.. Stir in 2 cups of the powdered' sugar and the graham cracker crumbs. Mix the mixture with hand into dough. Make 1 inch balls and roll the balls in the remaining 1 cup of confectioner’s sugar. Set the balls on a cookie sheet and put them in the fridge to set till firm.
For Dipping the Balls in Chocolate: In a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from the heat but leave over hot water. Insert toothpick into the chilled balls and dip into the melted chocolate until coated. Set on cookie sheet and refrigerated until firm.
