So, in my infinite wisdom, I decided to make this recipe while both children and both parents are still sick.
18 sheets graham crackers, very finely crushed
2 cups creamy peanut butter
3/4 cup butter, softened
3 cups confectioner’s sugar
chocolate for melting (I very unwisely used semi-sweet Ghirardelli chocolate chips, more on that later)
Put baking sheet lined with wax paper or silpat in the freezer.
Mix graham cracker crumbs, peanut butter, butter and sugar together in a large bowl. You will probably need to use your hands.
I used a scoop to make these uniform in size (about 1 inch). Place the balls on the chilled baking sheet. Freeze for at least an hour or until firm.
Melt the chocolate. Let it cool slightly so that you don’t melt the peanut butter balls.
The original recipe recommended melting chocolate, but I used chocolate chips instead. Yes, they taste much better (melting chocolate can be waxy), but what a freakin’ mess. I was covered in chocolate, the kitchen was a disaster, the kids needed their noses wiped every 20 seconds, so I had to wash my hands CONSTANTLY!
Also, as it turns out, chocolate chips pretty much turn to liquid when they come in contact with body temperature.
Grilled Cheesus, people, these are time intensive.
The worst part, they are good, but not earth-shattering. I was really really wanting earth-shattering.
Also, mine didn’t look perfect like the original recipe I saw, so I was very busy beating
myself up about that one.
Not really ready for their close-up.