Chocolate Covered Peanut Butter Balls
by Claire Criscuolo, RN

Makes 50 - 60 balls

1 1/3 cups Graham cracker crumbs
1 3/4 cups confectioners sugar
2 Teaspoons pure rum extract or pure vanilla extract
½ Cup trans-fat free shortening, melted, then cooled
3/4 Cup peanut butter
1 ½ Cups chocolate chips

Line 2 cookie sheets with wax paper, parchment paper, or plastic wrap. Clear space in your refrigerator for the cookie sheets so that each can lay flat. Combine the graham cracker crumbs, confectioners sugar, rum extract, melted shortening, and peanut butter in a large bowl. Mix well to combine, first using a wooden spoon and then your hands, until the ingredients are combine and fully moistened. Take a rounded teaspoonful into the palm of your hand and close your hand, squeezing to flatten and mix, then roll into a 3/4 inch ball. Repeat with the remaining. As you roll the balls, place them on the prepared cookie sheets, allowing space between each. After all the balls are rolled, set the cookie sheets in the refrigerator to chill for about an hour or until firm. When the peanut butter balls are chilled and firm (gently press to check for firmness), you can begin melting the chocolate chips. Melt the chocolate chips in a bowl or pan set over simmering water on a low to medium setting. Don't let the bowl actually touch the simmering water or your chocolate will not be smooth. Stir to melt evenly, but don't get any water into the chocolate or it will be grainy and stiff. When the chocolate chips are melted, beat the mixture until smooth, using a wooden spoon, and keep the water barely simmering to keep the chocolate warm and smooth. Remove one tray of peanut butter balls at a time and dip each ball into the chocolate. Using two forks, carefully roll the ball around in the chocolate until fully coated. Return each ball to the prepared cookie sheet, being careful to keep the chocolate coated peanut butter balls separated. When completed, return the cookie sheet to the refrigerator and repeat the process with the remaining peanut butter balls. Refrigerate for at least one hour (overnight is ideal) or until firm to the touch. Store in the refrigerator or in a cool place until serving.