Peanut Butter Balls

Beat the cream cheese and peanut butter together in a stand mixer until just combined. Add the graham cracker crumbs and salt, and beat until they are incorporated. Add the sugar and butter in two batches, beating slowly until the sugar is incorporated (or else you will have a big, powdery mess). Increase the speed and mix until everything is combined, scraping down the bowl once or twice. Put this aside in the fridge.

Melt the chocolate in a double boiler or for 30-second intervals, stirring in between, until it’s smooth. Let it cool to a little warmer than room temperature. (I like to temper the chocolate, which makes it shiny and gives it a “snap” when you bite into it. Click here for instructions on tempering. 

While the chocolate is cooling, line a sheet pan with parchment or foil, and spray it with non-stick cooking spray. (I sometimes place a cooling rack over the lined shett pan, then spray the rack with non-stick cooking spray.) Scoop a half-tablespoon or so of the peanut butter filling and roll it in your hands to make a ball, then place the balls on the sheet pan or cooling rack. Using two forks, dip each ball into the melted and cooled chocolate, rolling them around until they are coated. Put the chocolate-covered peanut butter balls on the sheet pan (or on the cooling rack so that the excess chocolate drips through). Chill the balls in the fridge, on the pan or rack, for at least 30 minutes, and keep chilled until serving or gifting. These do great in the freezer as well.