Peanut Butter Balls

1. Crush graham crackers in gallon Ziploc with rolling pin.

2. Melt butter.  

3. Mix grahams, butter, peanut butter, and powdered sugar together in a bowl.

4. Chill the peanut butter mixture so it firms up (e.g. overnight).

5. Portion out peanut butter and roll into balls. I like to put them onto a jelly roll pan covered with waxed paper or parchment paper.

(tip to try - put the balls into the freezer for a while to super-chill and harden them before dunking so they maintain form in the warm melted chocolate)

6. Melt the chocolate in a piece of kitchenware conducive to dunking.

7. Dunk each ball into the chocolate mixture using a spoon or more fancy implement, and coat to desired level of chocolate coverage.

8. Place each chocolate covered ball onto sheet to let it cool and set.  I take them from the covered jelly roll sheet, dunk them, then return to the sheet to cool.

For emergency/last minute batches, you could put the dipped balls into fridge or freezer to set more quickly.  However, this may affect final chocolate texture.