3/4 csmooth peanut butter 3 c sugar, powdered 1/2 c1 stick, softened butter 1/4 t vanilla 3 eacrushed (crackers, not boxes) graham crackers (optional)2 c chocolate chips, semisweet
Line a cookie sheet with waxed paper; set aside. Mix together peanut butter, sugar, butter, vanilla and graham crackers (if wanting crunchy candy) in large bowl. The dough will look dry.
Roll dough into 1 inch balls. Set on cookie sheet and place on cookie sheet. Insert toothpick into each ball. Chill in freezer about 30 minutes.
**Melt chocolate chips carefully over double broiler, stirring until smooth. Dip the balls into melted chocolate leaving a small circle on top uncovered. Place the dipped candies back on cookie sheet and refrigerate until set, about 2 hours.
Store in airtight container in the refrigerator.
**To melt chocolate, place smaller pan into a larger pan with warm water. Make sure water can not boil into smaller pan. Melt the chips carefully over medium heat. Keep the pans together while dipping chocolates.
Optional; "Paint" small candy cups (like muffin cups) with chocolate. Add a ball of peanut butter mixture than carefully add more chocolate to top for peanut butter cups.