Prep Time: 45 mins
Makes: 60 pieces

Ingredients

1 1/2 cups creamy peanut butter
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 1/2 cups graham cracker crumbs
1/2 teaspoon salt
1 to 2 (16- to 24-ounce) packages chocolate almond bark or candy coating

Instructions

In a large bowl, combine peanut butter, butter, powdered sugar, graham cracker crumbs and salt. Make the treats by rolling about 1 tablespoon of the mixture into a tight ball. Place on a baking sheet and refrigerate about 30 minutes. Melt almond bark according to package instructions. Use two forks to roll each ball in the chocolate and tap off excess before placing them on a large sheet of wax or parchment paper. Work in batches, keeping the rest cool in the refrigerator until you’re ready to dip. Work until all the balls are coated. Store in an airtight container for a few days or in the fridge for longer.

Stacey’s Recipe Note

You can use a mixer when combining the first five ingredients, but I prefer a wooden spoon and clean hands. For me, using a mixer makes the texture too light, which makes them hard to coat in chocolate without falling apart.