These scrumptious little candies are easy to make and they disappear quickly. Filled with graham cracker, pecans, coconut, and peanut butter; after you roll them into balls, dip them in a creamy milk chocolate coating, then finish with a bit of dark chocolate on top.

Peanut Butter Balls

Ingredients:

Center:

2 cups confectioners (powdered) sugar

1 cups graham cracker crumbs (about 7 full graham cracker sheets)

¾ cup pecans, finely chopped

½ cup shredded or flaked sweetened coconut

½ cup unsalted butter

½ cup creamy peanut butter

Coating:

10 ounces milk chocolate

1 tablespoon vegetable shortening

4 ounces dark chocolate

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Center:

1. In a medium mixing bowl, combine powdered sugar, graham cracker crumbs, pecans, and coconut; mix together. Set aside.
   
   
2. In a small heavy saucepan over low heat, combine butter and peanut butter; stir with a rubber spatula or wooden spoon until melted. Add to powdered sugar mixture. Stir well to combine all ingredients.
   
   
3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours.
   
   Coating:
4. Line 2 large baking pans with waxed paper or parchment paper.
   
   
5. In top of a double boiler over hot water, melt milk chocolate and shortening; stir with a rubber spatula or wooden spoon to combine.
   

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.

6. Place each ball on the end of a toothpick; dip the balls into the melted milk chocolate mixture to coat, allow any excess chocolate to drip back into the pan. Place balls on baking pans; let sit until the chocolate is set.
   
   
7. In top of a double boiler over hot water, melt dark chocolate. Using a small spoon, place a small amount of dark chocolate onto the top of each milk chocolate coated ball. Place balls on baking pans; let sit until the chocolate is hardened.
   
   
8. Store in an airtight container so they won’t dry out.
   
   Makes about 4 dozen Peanut Butter Balls
   
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