Ingredients for Peanut Butter Graham Balls
- Butter
- Graham Cracker Crumbs
- Angel Flake Coconut
- Walnuts
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- Vanilla
- Chocolate Chips
- 12 ounces butterscotch chips
- 1/4 cup vegetable shortening (omit if using couverture chocolate)
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How to Make Peanut Butter Graham Balls
- In a large bowl, crush graham crackers into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
- Add peanut butter, powdered sugar, and vanilla extract to the graham cracker crumbs. Mix thoroughly until well combined.
- Roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Melt butterscotch chips and vegetable shortening (or couverture chocolate if using – omit shortening in this case) in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Insert a toothpick into each peanut butter ball. Dip each ball into the melted butterscotch, ensuring it's fully coated. Gently tap off any excess.
- Place the dipped balls back onto the parchment-lined baking sheet. If using chocolate chips, add chocolate chips to the melted butterscotch.
- Refrigerate for at least 1 hour, or until the coating is completely set. Store in an airtight container in the refrigerator.
- Enjoy your delicious homemade peanut butter graham cracker balls!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
21g
Carbs
4g
