Thursday, December 13, 2012
Recipe adapted from an old church cookbook.
1-1/4 cups creamy peanut butter
3/4 cup butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 tsp. vanilla extract
1 pkg. (12-oz.) milk chocolate chips
1/2 cup semi-sweet or dark chocolate or white chips (for drizzling in a contrasting color)
DIRECTIONS: Beat 1-1/4 cups peanut butter and butter in a large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar.
With wooden spoon, work in remaining powdered sugar, and graham cracker crumbs.
Roll into 1-inch balls and place on a wax paper lined baking sheet. Freeze until firm (about 1/2 hour).
Place in the fridge and allow chocolate to harden (about 10 minutes). Melt the semi-sweet, dark or white chips in the same manner as the milk chocolate. Then with a fork drizzle the truffles with contrasting chocolate.
Allow chocolate to harden and enjoy! Store in a covered container in the fridge. Makes 4-5 dozen 1-inch truffles.