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 abut 40 chocolate peanut butter balls. Gourmet September 1991
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 62 (58%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3mg||1 %|
|Sodium 32.6mg||1 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.7g|
|Protein 1.9g||3 %|
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Calories per serving: 107
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