There are currently 69 tiny balls of peanut-buttery, graham-crackery goodness in my freezer.
Once they harden, I’m going to coat them all in semi-sweet chocolate. Some of them will be finished at this stage, but some are getting coated in either chopped hazelnuts, minced butterscotch chips, or coconut flakes.
I tweaked the ever-loving shit out of the recipe. The more I looked at it, the more I realized it really was just peanut butter frosting with graham cracker crumbs in it, dunked in melted chocolate. Seeing as these snacks are meant to be nommed on all day, not only at dessert time, this simply wouldn’t do.
So, I trusted my instincts and cut the amount of unsalted butter in half, used an entire jar of peanut butter, and only added about 1 1/2 cups powdered sugar. I am pretty sure I doubled the graham crackers, too, but the recipe wasn’t very clear (because not all graham crackers are packaged the same,) so who really knows.
What I do know is, the concoction that came out of my Kitchenaid is delicious, and the texture is magical. It’s soft but crunchy and fluffy but firm, and sweet-but-not-too-sweet, and nutty…I probably ate 5-10 balls worth of batter during the mix-and-taste-and-add more stuff-and-mix-and-taste stage.