Step 1

Melt your butter then combine it with the peanut butter and vanilla in a large bowl.

Step 2

Add the powdered sugar and graham cracker crumbs then beat again until they are well mixed into the peanut butter mix.

Step 3

Cover the entire bowl with saran wrap and place it in the refrigerator to chill for at least 30 minutes.

Step 4

Once chilled, remove from the fridge and scoop out portions using a small cookie scoop or a tablespoon and roll into balls. Continue rolling until all of the dough has been formed into balls.

Step 5

Place the balls on a parchment lined baking sheet, cover with saran wrap, and place in the freezer for at least an hour, ideally overnight.

Step 6

Place a cooling rack on a cookie sheet or line it with wax or parchment paper.

Step 7

Melt the white chocolate melting wafers either in the microwave in a microwave safe bowl at 30 second increments or on the stove using a double boiler. Melt until chocolate is completely smooth.

Step 8

Use a fork and carefully dip the peanut butter balls into the melted chocolate – make sure to work quickly so the balls don’t get too soft!

Step 9

Place the dipped balls onto parchment paper then immediately sprinkle with sprinkles if you’re using them so the chocolate doesn’t harden before you can add them.