| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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