- 1 cup (2 sticks) butter, softened
- 1 lb powdered sugar
- 1 cup peanut butter
- 10 to 12 graham cracker sheets
- Dipping chocolate, melted
- Put graham crackers in a food processor or plastic bag and beat until finely crushed.
- Mix butter, powdered sugar, peanut butter and graham crackers together in a large bowl.
- Roll into 1-inch balls.
- Place rolled balls on large cookie sheet, on parchment paper
- Place in freezer for 20 minutes
- Just before 20 minutes is up, melt the chocolate.
- Dip the balls in chocolate and place back on cookie sheet.
- Let set up before serving.
Yields: 6 to 7 dozen truffles.