Ingredients
- 6 whole graham crackers
- 1/2 cup smooth almond butter
- 1/2 cup (1 stick) unsalted butter
- 2 cups powdered sugar, divided
- 1 1/2 cups dark chocolate
Crush the graham crackers in a large Ziploc bag with a rolling pin or frying pan. In a large, microwave-safe bowl, melt the butter with the almond butter in 30 second intervals, until the butter is completely liquefied. Stir together well and then fold in the graham cracker crumbs and one cup of the powdered sugar. Then add in the remaining powdered sugar and stir together until completely incorporate. Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet. Transfer to the fridge to harden.
Using a double boiler or microwave melt the chocolate chips. Dunk each ball into the melted chocolate, using two forks to thoroughly coat each ball in chocolate. Return to the fridge to set and keep chilled until ready to serve.