Ingredients
- Chocolate graham crackers, crushed: 1 1/2 cups
- Powdered sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Creamy peanut butter: 1/2 cup
- Butter, softened: 1/4 cup (1/2 stick)
- Milk: 1/4 cup
- Vanilla extract: 1 teaspoon
- Semi-sweet chocolate chips: 1 cup
Instructions
- Step 1: In a large bowl, combine the crushed graham crackers, powdered sugar, and cocoa powder.
- Step 2: Add the softened butter, peanut butter, milk, and vanilla extract to the dry ingredients. Mix well until a dough forms.
- Step 3: Roll the dough into small, bite-sized balls (approximately 1 inch in diameter).
- Step 4: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Step 5: Dip each ball into the melted chocolate, coating completely. Place the coated balls on a parchment-lined baking sheet.
- Step 6: Refrigerate for at least 30 minutes to allow the chocolate to set before serving.
Notes
- Store your Moose Farts in an airtight container in the refrigerator for up to a week to maintain their fudgy texture.
- These are best served chilled straight from the fridge, but letting them sit at room temperature for a few minutes will soften the chocolate slightly.
- For an extra touch, sprinkle a pinch of sea salt on top of the chocolate coating while it's still wet for a sweet and salty treat.
- If the dough is too dry to form balls, add milk a teaspoon at a time until it reaches a workable consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American