Ingredients:

  • 1.5 cups creamy peanut butter
  • 0.5 cup unsalted butter, softened
  • 2 cups graham cracker crumbs
  • 3 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 2 cups semi sweet chocolate chips
  • 1 tbsp coconut oil

Instructions:

  1. Cream the 1.5 cups creamy peanut butter and 0.5 cup softened butter in a stand mixer until pale and fluffy. This should take about 2 minutes. You’ll notice the aroma changes from just peanuts to a more complex, buttery scent.
  2. Mix in 1 tsp vanilla extract and 0.25 tsp fine sea salt. Note: Adding salt at this stage ensures it incorporates into the fats before the dry ingredients go in.
  3. Slowly add 3 cups sifted powdered sugar and 2 cups graham cracker crumbs on low speed. Cook until a stiff dough forms that pulls away from the sides of the bowl. It should feel like slightly oily play dough.
  4. Scoop 1 tablespoon portions and roll them between your palms until perfectly smooth and spherical. If the warmth of your hands makes them too soft, pop the bowl in the fridge for 10 minutes.
  5. Place the balls on a parchment lined tray and freeze for 30 minutes. Wait until they feel firm to the touch. This is the most important step for a clean chocolate finish.
  6. Combine 2 cups chocolate chips and 1 tbsp coconut oil in a bowl. Microwave in 30 second bursts, stirring in between, until the mixture is glossy and liquid. You should smell a rich, toasted cocoa aroma.
  7. Drop one chilled ball into the chocolate, roll it to coat, and lift it out with your dipping tool. Tap the tool against the side of the bowl until the excess chocolate stops dripping.
  8. Place the coated balls back on the parchment. Wait 15 minutes at room temperature or 5 minutes in the fridge until the shell is matte and firm.