2 c. creamy peanut butter
1 c. graham cracker crumbs
2 c. powdered sugar
4 c. semi-sweet chocolate chips
4 T. shortening
Combine peanut butter, graham cracker crumbs and powdered sugar, mixing until smooth; refrigerate at least one hour. Roll teaspoonfuls of peanut butter mixture into balls and place on wax paper; refrigerate until ready to dip. (I found it helpful to freeze for about 10 minutes before dipping.) Melt chocolate chips and shortening in a double boiler, stirring until smooth. Insert a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Return to wax paper to cool. Makes 5 dozen.
As we were rolling the balls I couldn't help but think about Christmases past...all of us cousins sneaking the wonderful candy that was always present at the dessert table. I have two aunts who are excellent candy makers. Somehow their ball candy was always perfectly round and shiny with chocolate ~ almost too pretty to eat. I wish I had a picture of the hard cinnamon and wintergreen candy or the Martha Washingtons...mmmm, those were the best.
Here's wishing all of you a season full of sweet memories...