A recipe from Smitten Kitchen and an ohio specialty. Easy enough that even Noah can make it, and super delicious. Link
Makes between 50-70
Ingredients
- 1/4 cup (2 ounces) cream cheese, softened
- 1 1/2 cups peanut butter (smooth)
- 1 cup graham cracker crumbs (from about 14 graham crackers)
- Salt (optional, quarter to half teaspoon?)
- 3 cups confectioners’ (powdered) sugar
- 10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
- 12 ounces dark chocolate (60 to 72%), coarsely chopped
Instructions
Filling
In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter (make sure butter is not overly warm), and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Coating
Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers.
I tohuhgt finding this would be so arduous but it's a breeze!
