Really, who doesn't love something that is another version of a Reese Cup? These peanut butter chocolate balls are awesome. There are quite a few different versions out there, but this is the one I tried and it was a big hit. Most people call these buckeyes, but since I've never been to Ohio and am not a Buckeye fan... I'll just call them chocolate peanut butter balls.
These were very fast to make and pop into the fridge to set.
First, using your paddle attachment, combine the peanut butter and softened cream cheese.
Add the graham cracker crumbs and mix for just a few seconds until combined well.
Next, add the powdered sugar and melted butter.... mix slowly until it starts to combine, then speed up the mixer and get it mixed thoroughly.
When finished, the mixture will be a little stiff and dry looking.
In the palm of your hand, take a tablespoon size of the mixture and roll it softly into a ball. It should stick together and form well.
Place on a baking sheet lined with parchment paper.
In a double boiler, melt the chocolate until it is completely smooth and ready for dipping. You'll want it nice and warm so you can really get the peanut butter balls coated easily.
With a toothpick, poke the side of the peanut butter ball and dip or roll around the ball in the chocolate. You'll see here my toothpick accidentally went all the way through, but it will not matter when that chocolate runs down and sets over the hole.....
After all the balls have been dipped, place the cookie sheet in the refrigerator for 30 minutes or until the chocolate has hardened.
You can store these in the refrigerator for up to one week, but I doubt you will really need to test that theory. Plus, with just one taste... you will be reaching for more quickly. :)
1/4 cup cream cheese, softened1 1/2 cups peanut butter
1 cup graham cracker crumbs
3 cups powdered sugar10 tablespoons unsalted butter, melted and cooled
12 ounces semi sweet chocolate chips