| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed light brown sugar |
| 1/2 |
|
Stick unsalted butter; melted and cooled, |
|
|
; plus 3/4 stick (6 |
|
|
; tablespoons) |
|
|
; unsalted butter |
|
|
; (1/4 cup) |
| 3/4 |
c |
Graham cracker crumbs |
| 1 |
c |
Creamy peanut butter |
|
|
A; (12-ounce bag) |
|
|
; semisweet chocolate |
|
|
; chips |
INSTRUCTIONS
In a bowl stir together the brown sugar, 1/2 stick of the 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. Form teaspoonfuls of the mixture into
balls and transfer the balls as they are formed to a baking sheet
lined with wax paper. In a metal bowl set over a pan of barely
simmering water melt the chocolate chips with the remaining 3/4 stick
butter, stirring until the mixture is smooth, and let the chocolate
mixture cool. 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. (The balls may be double-dipped if
desired.)
Makes abut 40 chocolate peanut butter balls.
Gourmet September 1991
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