2 sticks of unsalted butter, softened
6 cups of powdered sugar, sifted
1/2 cup finely crushed graham cracker crumbs
12 oz. bag of semi-sweet chocolate chips
1/3-1/2 bar paraffin (see note below)
toothpicks
Mix ingredients by hand, slowly adding powdered sugar and crackers as they are incorporated into the mixture. Mixture will be VERY thick.
Shape into small equally sized balls, approximately the size of a quarter. Place onto a waxed cookie tray and insert one toothpick into each ball. Refrigerate until firm.
Once PB balls are firm, melt in a double boiler the chocolate chips and paraffin. Stir well until chips are melted and mixture is combined well.
Using toothpick, dip PB ball into chocolate and swirl around, coating the ball everywhere except a small area at top where toothpick is (giving it a buckeye appearance). Place back onto waxed tray and refrigerate again until chocolate is set.
Enjoy!
NOTE: The paraffin (gulf wax) is used to add shine to the chocolate and make it stay hard at room temperature. It is usually found packaged in a box in the grocery store either near the canning supplies or near the spices and salts. It is safe for consumption per the FDA (but I wouldn't recommend snacking on the whole box), and is traditionally used in candymaking. It is what they use for making wax lips and the little coke bottles with syrup in them. If you are unsure about using the paraffin, other recipes indicate that you may substitute 2 Tbsp. of vegetable shortening, but I cannot attest to how they will turn out. I like them Grandma's way!
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