Peanut Butterballs

1. 1

   Grind the peanuts in a food processor until smooth.

2. 2

   If the mixture seems too thick and grainy, add peanut oil a little bit at a time by drizzling a thin stream through the feed tube with the motor running.

3. 3

   Puree until smooth and the consistency of peanut butter.

4. 4

   Transfer the peanut butter to the bowl of a mixer fitted with a paddle attachment (or any large bowl) and add the confectioners' sugar, graham cracker crumbs, and butter.

5. 5

   Mix together until smooth.

6. 6

   Form the mixture into bite-size balls and set aside on an un-greased cookie sheet.

7. 7

   Chill until slightly firmed, about 30 minutes.

8. 8

   Meanwhile, arrange the paper cups on a cookie sheet.

9. 9

   Melt the chocolate.

10. 10

    Dip the tops of the peanut butter balls into the melted chocolate and set each one, chocolate side up, in a paper cup.

11. 11

    Let the chocolate set before serving, about 30 minutes at room temperature (or refrigerate 10 minutes if you're in a hurry).

12. 12

    Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.