Makes about 60
Adding paraffin wax to melted chocolate is an old-fashioned technique that makes the chocolate shinier and more stable. If you'd prefer not to use it, dip the peanut butter balls in confectioners' coating or compound coating (this is technically not chocolate, because it contains no cocoa butter), or add vegetable shortening in place of the wax.
|1 1/2||cups chunky or crunchy peanut butter|
|1 1/2||cups graham cracker crumbs|
|1 3/4||cups confectioners' sugar|
|1/2||cup (1 stick) margarine or butter, melted|
|Pinch of salt|
|1||package (12 ounces) semisweet chocolate chips|
|1 1/2||to 2 ounces paraffin wax crystals, available at candy-making-supply stores|
1. Line a tray with waxed paper.
2. In a large bowl, combine the peanut butter, graham cracker crumbs, and confectioners' sugar. Mix well. Pour in the melted margarine or butter and salt. Mix well with your hands until thoroughly combined.
3. Melt the chips in a double boiler set over simmering water. Add the wax, stirring to melt it.
4. With a spoon, scoop up a piece of the peanut butter mixture. Roll it between your palms, forming it into a ball about the size of a cherry tomato. Using a dipping tool, plastic fork, or toothpick, dip the peanut butter ball into the chocolate mixture, rolling it to coat it completely. Carefully transfer to the tray. Repeat with remaining peanut butter mixture and chocolate. If chocolate starts to harden, return it briefly to a low heat to melt again.
5. Refrigerate the tray of balls for 1 hour or until they are firm. Store at room temperature. - Kriston Welch