8 tbsp. smooth peanut butter
8 tbsp. butter, room temperature
2 tsp. vanilla
8 tbsp. light corn syrup
2 c. powdered sugar
4 tbsp. milk
4 c. graham crumbs plus more for dipping
Optional: ¼ melted chocolate missed with 1 tsp. peanut butter
In large mixing bowl, stir together the peanut butter and butter. Add the vanilla and corn syrup. Stir till homogeneous. Gently add in the powdered sugar and milk. Stir well.
Add the graham crumbs and stir until fully mixed.
Form into 1-inch balls and roll into graham cracker cookie crumbs, place on cookie sheet. Place in freezer for 5 minutes. (more time does not matter; this is to cool the butter after handling)
Option: For half or all the balls, do not roll in cookie crumb, place on cookie sheet and drizzle with the melted chocolate and peanut butter. I like to do half and half because it looks pretty. Place in freezer for a few minutes.
Hide till you wish them to be eaten. Once out, watch them disappear.