Peanut Butter Balls V

Recipe View In a large mixing bowl, cream together the softened butter, vanilla extract, salt, and peanut butter until smooth and well combined. (5 minutes)

Recipe View Gradually add 2 cups of confectioners' sugar, mixing until fully incorporated. Stir in the chopped pecans and all but 1/2 cup of the graham cracker crumbs. (7 minutes)

Recipe View Assess the mixture's consistency. If it seems too soft, add the remaining 1/2 cup of graham cracker crumbs. The dough should be firm enough to hold its shape when rolled into balls, but not dry. (2 minutes)

Recipe View Using your hands, roll the mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet. (15 minutes)

Recipe View In a small bowl, place the remaining cup of confectioners' sugar. Roll each ball in the confectioners' sugar to coat completely. Return the coated balls to the baking sheet. (10 minutes)

Recipe View Refrigerate the peanut butter balls for at least 30 minutes, or until firm. (30 minutes)

Recipe View If dipping in chocolate: In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chocolate chips and shortening, stirring occasionally until smooth. Remove from heat, but keep over the hot water to maintain the melted consistency. (10 minutes)

Recipe View Using a toothpick or dipping tools, carefully dip each chilled peanut butter ball into the melted chocolate, ensuring it's fully coated. (15 minutes)

Recipe View Place the chocolate-covered balls on waxed paper or a parchment-lined baking sheet. Allow the chocolate to harden completely at room temperature or refrigerate briefly to speed up the process. (30 minutes)

Recipe View Store the peanut butter balls in an airtight container in the refrigerator for up to a week. Allow to come to room temperature slightly before serving for the best flavor and texture.