Recipe Submitted By : Snixie
1 cup confectioners' sugar
1 1/4 cups graham-cracker crumbs (about 12 cookie squares)
1/2 cup butter or margarine
1/2 cup creamy peanut butter (recommend Peter Pan)
1 package semisweet chocolate chips -- (6 oz.)
1 tablespoon vegetable shortening
In a medium-sized bowl, combine confectioners' sugar and graham-cracker crumbs;
set aside. In a small saucepan, heat butter or margarine and peanut butter over
low heat until melted. Stir into crumb mixture. Shape peanut-butter mixture into
1-inch balls; set aside. In another small saucepan, heat chocolate chips and
shortening over low heat until melted. Drop peanut-butter balls into chocolate
to coat. Remove by scooping them up with a fork, and place on wax-paper-lined
cookie sheets or plates.
Refrigerate until firm, about 1 hour. Makes thirty-six goobers.
Note From Snixie:
I figured out the fat and calories on this once and was so appalled that I
promptly chose to ignore it.
I find it's best to let the peanut butter balls refrigerate for a while before
dipping them in the chocolate so that they stay together better.
Also, I usually melt the chips in the microwave.
I just made a batch the other day and can now add that I don't recommend using
natural peanut butter. I made the peanut butter part, refrigerated them, and was
going to dip them the next day. They got really dried out and icky. I had to
save them by adding more peanut butter and some water so that
I could roll them into balls. I should have rolled them into balls before
refrigerating the whole mess but I was in a hurry. I've also gotten lazy
recently and started using the graham cracker crumbs, rather than crushing my
own. I think they are a better consistency.