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This was another recipe from my mother-in-law, and a quick google search brought back no results that had graham crackers in them. This is by far the favorite of her Christmas candies, which is probably why the recipe makes so many – I’m definitely need to cut this recipe in half so that I can make it more often!

Forgot a photo. I’ll have to take one when I take the rest of these goodies out of the freezer.

Peanut Butter Balls

Makes 11-12 dozen walnut-sized candies


  • 1 box graham crackers
  • 3 sticks butter or margarine, melted
  • 1-18oz jar of chunky peanut butter (I had a 16 oz. and added an extra scoop)
  • 1 lb. confectioner’s sugar
  • 2-3 bags of chocolate candy-melts

Line two baking sheets with wax paper or parchment paper.

In a food processor, crush graham crackers until a fine powder.

Combine all ingredients in a bowl using a wooden spoon.

Roll into small balls – mine were walnut-sized but you can make them as big as golf balls.

Refrigerate for 3 hours.

Melt chocolate candy-melts in a microwave for 1 minute. Stir until smooth, microwaving more as necessary.

Using a fork, dunk peanut butter balls into chocolate and place back on wax paper for chocolate to harden (refrigerate again if you want).

Store in an airtight container until serving.

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