Instructions

• Place 1/3 cup unsalted butter in a large microwave-safe bowl and heat until melted; stir to fully combine if needed.
• Add 1 1/2 cups creamy peanut butter and 1 teaspoon vanilla extract to the melted butter. Beat with a handheld electric mixer (or whisk by hand) until smooth and evenly combined.
• Sift (optional) and add 2 cups confectioners’ sugar and 3/4 cup graham cracker crumbs (about 5 full graham cracker sheets) to the peanut butter mixture. Mix with the mixer or a sturdy spatula until a firm, evenly combined dough forms. If the mixture seems too wet, add additional graham crumbs a little at a time until it holds together.
• Using a small-to-medium cookie scoop or about 1 to 1 1/2 tablespoons of mixture per portion, portion the dough into approximately 24 equal balls.
• Roll each portion between your palms to form smooth balls. Place the balls on a plate or tray (lined with parchment if you like).
• Cover the tray tightly with plastic wrap and refrigerate the balls for at least 1 hour or overnight. Do not skip this chilling step—chilled centers make dipping and coating easier.
• When the balls are chilled, place 10 ounces Ghirardelli White Melting Wafers (or similar) in a large microwave-safe bowl and melt according to the package directions until smooth.
• Remove the peanut butter balls from the refrigerator. Using a fork or a toothpick, pierce one ball, dip it into the melted white chocolate to fully coat, and lift it out. Tap the fork gently on the edge of the bowl to remove excess chocolate.
• Place the coated truffle onto a wire rack set over parchment or directly onto a parchment-lined tray. Immediately sprinkle the top with holiday sprinkles before the chocolate begins to set.
• Repeat the dipping, tapping off excess, placing, and sprinkling process for all remaining peanut butter balls. If the melted chocolate becomes too thick, reheat briefly according to the wafer package directions.
• Let the dipped truffles sit uncovered at room temperature until the chocolate is completely set and hardened.
• Store the truffles in an airtight container: at room temperature for up to 5 days, in the refrigerator for up to 1 month, or in the freezer for up to 4 months.