Ingredients

• 1 package of graham crackers (the packages I generally see/use are 4.8 oz)
  1 1/3 cup of powdered sugar
  Approximately 3/4 cup creamy peanut butter

My ideas/suggestions:

I’ve never really done any experimenting with this recipe, always have stuck with the original, but you could easily substitute nilla wafers, chocolate graham crackers, animal crackers, or any other dry cookie/cracker.  Nutella could also be used in place of peanut butter.  You could also roll the finished balls in coconut, chopped nuts, or even dip them in chocolate if you wanted.  Options are endless with such a basic recipe.

Method

First crush the graham crackers to a fine powder.  This can be done manually in a ziploc bag or with a blender/food processor.  After your graham crackers become a relatively fine powder, add 2/3 cup sugar and stir, reserving 2/3 cup sugar for rolling the cookies in later.

Once your dry mix is relatively uniform, begin slowly adding the peanut butter.  Add a little bit and stir thoroughly, and stop adding once your dough begins to stick together enough to be rolled into balls.  The amount of peanut butter you need to add can vary depending on how fresh your peanut butter is, and what brand it is.  Stickier peanut butters will obviously need less, while drier peanut butters will need more.

Now that your dough is the right consistency, pour your remaining 2/3 cup of powdered sugar into a gallon size ziploc bag.  Begin rolling one inch balls from your dough, and drop them in the bag.  Toss the contents of the bag around occasionally to coat the balls with sugar so they don’t stick together.  Once you’ve added all the balls, shake the bag gently to make everything is coated.  Place the bag in the refrigerator for at least 30 minutes to firm up the balls.  Store leftovers in the refrigerator.

Enjoy and thank you for reading!