Peanut Butter Balls

Ingredients:

2 cups creamy peanut butter (I used Jif)
8 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract
¹⁄₈ teaspoon salt
2 cups confectioner’s sugar
2 cups chopped pecans

2 to 2¹⁄₂ cups graham cracker crumbs (28 to 35 crackers)

For dipping:

2 tablespoons butter

2 cups semisweet chocolate chips

Directions:

Using an electric mixer, beat together the peanut butter, ¹⁄₂ cup of the butter, the vanilla, and salt. Stir in the confectioner’s sugar, pecans, and 2 cups of the cracker crumbs.

Using your hands, roll the mixture into 1-inch balls. Set the balls in a single layer on a small wax paper– lined baking sheet and refrigerate until firm.

Melt the chocolate chips and remaining 2 tablespoons butter in the top half of a double boiler over simmering water, stirring until the chocolate has melted. Turn off the heat, but leave the chocolate over the hot water to prevent the chocolate from hardening. 

Insert a toothpick into a chilled peanut butter ball and dip into the melted chocolate until coated. Return the ball to the baking sheet, removing the toothpick.

Repeat with the remaining balls and then chill in the refrigerator until hardened. Store in an airtight container in the refrigerator.