- 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 Reese’s flavor)
- 2 tablespoons vegetable shortening (coconut oil would work too, but it makes the chocolate coating a bit harder)
Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.
If the mixture seems dry at first, keep stirring or beat it with a mixer until smooth. Often, it just needs more stirring. If it’s still too dry, add more peanut butter a tablespoon or two at a time, until smooth. If the mixture is too wet, add a few more graham cracker crumbs (or a couple of tablespoons of powdered sugar) until the mixture is moldable.