2 cups powdered sugar
6 tablespoons unsalted butter, softened
2 ounces 1/3-less-fat cream cheese, softened
1/2 teaspoon kosher salt
1 1/2 cups reduced fat creamy peanut butter
1/4 cup graham cracker crumbs
8 ounces dark chocolate (60-65% cocoa), chopped
- Place first 4 ingredients (through salt) in a medium bowl; beat with a mixer at medium speed until creamy. Add peanut butter and graham cracker crumbs; beat until blended.
- Cover a baking sheet with parchment paper. Shape peanut butter mixture by tablespoonfuls into 38 balls. Place balls on baking sheet; refrigerate 1 hour.
- Place chocolate in the top of a double boiler; place over simmering water, stirring until almost melted. Remove from heat; stir until smooth. Let cool slightly.
- Place each ball on a fork, and dip ball in chocolate until partially coated; return to parchment paper to harden.
Allison Fishman, Cooking Light