These are about the easiest type of candy to make.  But don't let easy fool you: they still taste great.  Share them with a friend (if you haven't eaten them all yourself).

Yield: 55-65


  • 2 oz. cream cheese, softened
  • 1 1/2 cups peanut butter
  • 1/2 tsp salt
  • 1 cup graham cracker crumbs (8-10 full crackers)
  • 3 cups confectioners' sugar
  • 10 tbsp butter, melted
  • Chocolate for dipping, melted
    • You could use confectionary coating if you don't want to bother tempering the chocolate.


  1. Combine the cream cheese and peanut butter.  Add the crumbs and mix well.
  2. Add the sugar and butter and mix thoroughly.
  3. Roll the peanut butter mixture into balls about 1" - 1 1/4" in diameter.
  4. Using a dipping fork, poke a peanut butter ball.  Dip it into the chocolate, not quite covering one side.  Place onto wax paper to set.  Repeat for remaining candies.
  5. Once set, remove from the wax paper.  If you care, use your thumb to smooth over the holes from the dipping fork.  They'll keep in the fridge for a couple weeks.
  6. Note: I made a double recipe.  The pictures below are twice the yield you should expect.

Adapted from The Smitten Kitchen.