Graham Cracker Peanut Butter Candy

Delicious, easy candy balls.

Serves: 30

Ingredients

1 cup creamy peanut butter
2½ cups graham cracker crumbs
2 sticks (1 cup) melted unsalted butter or margarine
1 box (1 lb) powdered sugar
1 cup chopped pecans
1 tsp vanilla.
12 oz semi-sweet chocolate chips
12 oz butter scotch chips (or a 2nd 12 oz bag of semi-sweet chocolate chips)
Optional: 4 tsp vegetable shortening (This will make your candy coating a little shinier. Use only plain shortening. Don’t use flavored shortening, butter, or liquid oil for this.)

Instructions

Using a blender, chop the pecans into meal.
Mix the peanut butter, graham cracker crumbs, unsalted butter, powdered sugar, pecan meal, and vanilla until ingredients are completely incorporated.
Form into small balls and place on wax-paper lined cookie sheets. Chill in the refrigerator at least 30 minutes.
Melt 1 12 oz bag of semi-sweet chocolate chips (with optional 2 tsp shortening), stirring to mix well. Be careful not to burn the chocolate. (You can either use a double-boiler, or the microwave to melt the chocolate. If you use the microwave, melt in a glass or ceramic dish: cook on high for 15 seconds at a time, stirring well after each 15 seconds.)
Coat half of the candy balls: Using a tooth pick, dip each candy ball into the chocolate and then place it waxed paper to harden.
Then, repeat with the 2nd bag of chips (and the optional remaining 2 tsp shortening): melt the chips, dip each candy ball into the melted candy and then place it on waxed paper to harden
Chill the candy balls on waxed paper in the refrigerator for at least 1 hour before serving . Store in the refrigerator in a zip-lock plastic bag.

Nutrition Information

Serving size: 2 balls of candy Sodium: 76 mg.

Note that sodium percentages depend on which daily reference you use. The estimated 76 mg of sodium per serving implies that one serving of this recipe provides:

3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.

(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)