Peanut Butter Balls (aka Buckeyes)
2 cups GF Graham Cracker Crumbs [Kinnikinnick]
1/4 cup powdered sugar
1 cup of Peanut Butter [Skippy]
2 Tablespoons softened butter
4" x 4" chunk of dipping chocolate.
1/2 cup semi-sweet chocolate chips [Nestle's]
Mix graham cracker crumbs and powdered sugar until blended.
Into the crumb mixture, work in the peanut butter and butter.
Form mixture into 1" balls and place on cookie sheet
Put populated cookie sheet into the freezer for 1 hour
Melt dipping chocolate and chocolate chips together in microwave on low power. Be careful not to burn the chocolate.
Dip frozen peanut butter balls into the melted chocolate.
Place back on cookie tray and return to freezer for another hour.
Put in a tightly covered container and store in a cool place. We keep them in a closet that is adjacent to our garage [it's cooler].
I go so much by feel, this is hard to explain. I'll do my best.
If the graham cracker mixture seems too dry, add more peanut butter - 1 to 2 tablespoons at a time. Mixture should hold it's shape easily. It's a play dough type consistency.
Dipping these things are messy - I just use my hands. I have not found an easier way to do it. Some have good luck with inserting toothpicks, I have not.
If chocolate starts hardening back up, put it in the microwave for another minute.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.
Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.
1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods
Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.
Yield 3 dozen (depending on size cut)