Graham Cracker Peanut Butter Candy
- 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.)
- 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.
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/
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