How did I forget to post this!? I don't know. Regardless, here it is.
One quick update... Decided to try something a little different with this batch. Used 1/3 semi-sweet Ghirardelli chips, 1/3 60% cacao bittersweet Ghirardelli chips, and 1/3 bulk dark chocolate chips from Whole Foods...holy good chocolate overload batman! After the first chocolate dip, I stuck them back in the freezer to quickly harden. Ground up some raw pecans in the food processor until it was almost pecan-meal. Threw a bowl of the pecans in the freezer to chill for a couple minutes. Dip #2. Bury in pecans and sit long enough to let the chocolate solidify in the cold pecans. Back in the freezer to finish chilling. One dozen done...two more to go.
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup finely ground graham cracker crumbs
- 1 cup confectioners' sugar
- 2 cups semisweet chocolate chips (I'm going dark this time)
- 2 tablespoons veggie shortening
Directions:
- Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
- Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
- Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.
