Chocolate-Coated Peanut Butter Balls

Mmmmm love these...a lot...10/10.  I have made them twice and would make them again right now if I could!  The first time, I did a half batch, using white chocolate for half (of the half batch) and dark for the other.  I very much preferred the dark choc over the white.  Liked them so much I wanted to make and share with my mom and family, so we made full batch and did half with milk choc and half with dark.  I think they taste very, very much like a homemade reese's pb cup.  They are best kept in the refrigerator--and they keep for a long time there. I made them rather small, just under the size of a quarter's diameter, think it's perfect, and yields more than the original recipe says. 

Link to my YouTube video of preparation: https://youtu.be/Tup98b37j0k (made for Halloween)

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a57037/peanut-butter-snowballs-recipe/

Recipe below contains my modifications.

Ingredients (for full-size batch):

2 c. powdered sugar
1 1/3 c. creamy peanut butter
1/4 c. butter, melted
2/3 c. graham cracker crumbs
1 T. maple syrup
1 tsp. kosher salt

8 oz. of chocolate of your choice (milk, dark, white--see notes in intro)
1-2 tsp. shortening
sprinkles, if desired

Instructions:

1. Line a large baking sheet with parchment paper.

2. Combine first 6 ingredients (powdered sugar through kosher salt) in a large bowl, using a whisk and/or wooden spoon, until smooth/well combined (I ended up just doing it with my hands, but that might not be everyone's favorite method lol).

3. Form into small balls (just under diameter of a quarter) and place each on the prepared baking sheet.

4. In a double boiler, melt the chocolate and shortening, stirring to combine.

5. Dip the balls in the melted chocolate, then transfer back to the prepared baking sheet.  Top with sprinkles if desired.  (Original recipe indicates to do this with a cooling rack so that the excess chocolate can drip off; I have not tried this yet, as I don't care if there's a bit excess on one area.)

6. Transfer to refrigerator and let chill for 10 minutes to set before serving.  Enjoy!