• 50servings
  • 21minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, H, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 ounces dry-roasted unsalted peanuts

  2. Peanut oil

  3. 1 pound confectioners' sugar

  4. 1 1/3 cup graham cracker crumbs

  5. 12 tablespoons (1 1/2 sticks) unsalted butter , at room temperature

  6. 12 ounces milk chocolate

  7. 2 cookie sheets, about 50 paper bonbon cups or mini-muffin cups, any color

Instructions Jump to Ingredients ↑

  1. Grind the peanuts in a food processor until smooth. If the mixture seems too thick and grainy, add peanut oil a little bit at a time by drizzling a thin stream through the feed tube with the motor running. Puree until smooth and the consistency of peanut butter .

  2. Transfer the peanut butter to the bowl of a mixer fitted with a paddle attachment (or any large bowl) and add the confectioners' sugar, graham cracker crumbs, and butter. Mix together until smooth. Form the mixture into bite-size balls and set aside on an un-greased cookie sheet. Chill until slightly firmed, about 30 minutes.

  3. Meanwhile, arrange the paper cups on a cookie sheet. Melt the chocolate. Dip the tops of the peanut butter balls into the melted chocolate and set each one, chocolate side up, in a paper cup. Let the chocolate set before serving, about 30 minutes at room temperature (or refrigerate 10 minutes if you're in a hurry).

  4. Store in an airtight container for up to 1 week.


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