Ingredients:

1 ½ cups peanut butter smooth

1 cup unsalted butter softened

4 cups powdered sugar

1 ⅓ cups graham crackers crushed

2 cups semi-sweet chocolate chips (use milk chocolate if you’re going for the Reese’s flavor)

2 tablespoons vegetable shortening (coconut oil would work too, but it makes the chocolate coating a bit harder).

Instructions

Use parchment paper or wax paper to line a cookie sheet. Combine peanut butter, butter, and powdered sugar in a large mixing basin.

Mix in the graham cracker crumbs until smooth and well blended. Form into 1 inch diameter balls and lay on a baking sheet to refrigerate for at least 30 minutes.

Combine chocolate chips and shortening in a large microwave-safe bowl. Heat for 1 minute, stirring halfway through, then continue heating for 20-30 seconds at a time, stirring halfway through, until chocolate is virtually melted. Stir until the mixture is entirely smooth.

To make the balls, dip them in chocolate with a fork and place them on a baking sheet to set. Refrigerate the mixture in an airtight jar.

Notes

If the mixture appears dry at first, keep stirring or using a mixer to smooth it out. Often, all it takes is a little more stirring. If it’s still too dry, add a tablespoon or two more peanut butter at a time until it’s smooth. If the mixture is too wet to mold, add a few more graham cracker crumbs (or a tablespoon or two of powdered sugar) until it is.

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