Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups creamy peanut butter
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 1/2 cup graham cracker crumbs
  • 1/2 teaspoon salt
  • 1 to 2 (16 to 24-ounce) packages chocolate almond bark/candy coating

Instruction

  • In a large bowl, mix together the peanut butter, butter, powdered sugar, graham cracker crumbs, and salt. (You can use a mixer here, but I prefer a wooden spoon and clean hands. For me, using a mixer makes the texture too light which makes them hard to coat in chocolate without falling apart.)
  • Make the balls by rolling about 1 tablespoon of the mixture into a tight ball. Place them on a baking sheet and refrigerate for about 30 minutes.
  • Melt the almond bark according to the package instructions. Use two forks to roll each ball in the chocolate and tap off the excess before placing them on a large sheet of wax or parchment paper. Work in batches, keeping the rest cool in the refrigerator until you're ready to dip. Work until all of the balls are coated.
  • Store in an airtight container for a few days or in the fridge for longer.