Makes about 2-1/2 dozen candies
|1/2||cup creamy peanut butter|
|6||tablespoons butter or margarine, softened|
|1||tablespoon light corn syrup|
|2||cups powdered sugar|
|1||cup graham cracker crumbs|
- Line large cookie sheet with waxed paper. Prepare Dipping Chocolate; keep warm.
- Beat peanut butter, butter, corn syrup and vanilla in large bowl with electric mixer on medium speed until smooth, scraping down side of bowl once. Beat in powdered sugar and graham cracker crumbs on low speed until well mixed, scraping down side of bowl once. (Mixture will look dry.)
- Shape level tablespoonfuls of peanut butter mixture into balls. Place on prepared cookie sheet. Dip one ball into Dipping Chocolate. Lift coated ball out of chocolate with fork, tapping fork on side of cup to remove excess chocolate. Place on prepared cookie sheet. Repeat with remaining balls. Let chocolate set completely before storing in airtight container.
Place 1 cup (6 ounces) semisweet chocolate chips and 2 tablespoons vegetable shortening in 1-cup glass measuring cup. Microwave on HIGH about 2 minutes or until melted, stirring after 1-1/2 minutes.
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