Chyrel's Recipes From Friends

Chocolate Goobers Recipe


Chocolate Goobers              
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.

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