Chocolate Peanut Butter Balls

3/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus 3/4 stick (6
tablespoons) unsalted butter
3/4 cup graham cracker crumbs
1 cup creamy peanut butter
a 12-ounce bag semisweet chocolate chips

In a bowl stir together the brown sugar, 1/2: stick of the butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.

Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with wax paper.

In a metal bowl set over a pan of barely simmering water melt the chocolate chips with the remaining 3/4 stick butter, stirring until the mixture is smooth, and let the chocolate mixture cool.

Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight (The balls may be double-dipped if desired )

Makes about 40 chocolate peanut butter balls.

Gourmet September 1991