adapted from Baked Explorations
1/4 cup (2 oz) cream cheese, softened
1 1/2 cups (18 oz) peanut butter
1 cup (5 oz) graham cracker crumbs (about 14 graham crackers)
3 cups (13 oz) confectioners’ sugar
10 Tb (1 1/4 stick) unsalted butter, melted & cooled
12 oz good quality dark chocolate (60-72%), coarsely chopped
VARIATION: ADD 3/4 CUP CRUSHED PRETZELS FOR CHUBBY HUBBY VARIATION
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10-20 seconds. Add the confectioners’ sugar and butter. Beat at low speed for 30-60 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again.
Set the peanut butter filling aside while you melt the chocolate.
In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to barely warm, while you shape the peanut butter centers.
Line a sheet pan with parchment or wax paper. Scoop out slightly more than 1 tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped.
One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered.
Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. Buckeyes will keep well for at least 3 days in the refrigerator, tightly covered. Once set, they can be placed in tupperware haphazardly.