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Ingredients:
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions: In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 1/2 oz. balls place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a double boiler, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator. Yield: 1
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions: In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 1/2 oz. balls place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a double boiler, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator. Yield: 1
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