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1
IN a large bowl, stir together the confectioner's sugar and graham cracker crumbs.
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2
Add the butter and peanut butter and work with a wooden spoon or with your hands until thoroughly combined.
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3
POrtion the dough into 60 1-inch balls and place them on parchment-lined roll pans.
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4
Combine the chocolate and vegetable oil in a medium heat-proof bowl.
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5
PLace the bowl over a medium saucepan filled with simmering water and slowly melt the chocolate, stirring occasionally.
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6
When the chocolate is melted, remove it from the heat, but keep the bowl over the pot of water.
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7
Place about 1/2 cup o the chopped peanuts in a low flat dish, such as a pie plate.
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8
Using a chocolate dipping fork, or a 2 prong fork, dip one ball at a time into the melted chocolate.
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9
Tap the fork gently on the side of the bowl to help drain the chocolate from the cookie.
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10
The coating should be thin.
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11
ROll the dipped cookie in the chopped peanuts, and coat it evenly.
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12
Remove the cookie with a 2 prong fork and place it back on the jelly roll pan to set.
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13
Repeat with the remaining cookies, adding peanuts as needed.
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14
If the chocolate begins to thicken, return the pan to the stove and heat until the chocolate thins to the proper consistency.
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15
Let air dry on the cookie sheets.
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16
Store in an airtight container layered between strips of wax paper, and refrigerate for up to 3 weeks These cookies may be frozen.
