Graham Cracker Peanut Butter Candy
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
  1. Using a blender, chop the pecans into meal.
  2. Mix the peanut butter, graham cracker crumbs, unsalted butter, powdered sugar, pecan meal, and vanilla until ingredients are completely incorporated.
  3. Form into small balls and place on wax-paper lined cookie sheets. Chill in the refrigerator at least 30 minutes.
  4. 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.)
  5. 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.
  6. 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
  7. 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.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/peanut-butter-candy/