Ingredients
Equipment
Method
The Brown Butter Base
- Brown the unsalted butter in a light-colored skillet over medium heat. Swirl occasionally until the butter transitions from foamy to a toasted amber hue with a nutty aroma. Pour into a heatproof bowl and allow it to cool completely to room temperature.
Mixing and Shaping the Dough
- In a large mixing bowl, combine the cooled browned butter with the creamy peanut butter, powdered sugar, graham cracker crumbs, and salt. Mix with a sturdy wooden spoon or your hands until a cohesive dough forms. Avoid overworking the mixture.
- Using a small cookie scoop, roll approximately 1-tablespoon portions of the dough into tight, smooth spheres. Place the balls onto a baking sheet lined with parchment paper.
Chilling and Dipping
- Refrigerate the baking sheet for at least 30 minutes. This chilling phase ensures the centers are firm enough to be coated without melting or losing their shape.
- Melt the chocolate almond bark according to package instructions. For a glossier finish, you may stir in 1 teaspoon of coconut oil.
- Using two forks, roll each chilled ball in the melted chocolate until fully coated. Tap the fork against the edge of the bowl to remove excess chocolate before placing the ball back onto the parchment paper.
- While the chocolate is still wet, sprinkle a tiny pinch of smoked sea salt over each ball. Allow the chocolate to set completely at room temperature or in the refrigerator before serving.
Nutrition
Notes
Safety Tip: Prevent chocolate seizing by ensuring no water or steam comes into contact with your melting chocolate. If it does seize, try stirring in a teaspoon of vegetable oil to rescue it. Storage Tip: Store these treats in an airtight container in the refrigerator for up to two weeks or freeze them for up to three months. Success Tip: Always sift your powdered sugar before mixing to ensure a smooth, melt in your mouth texture without any grainy lumps. Nutrition information is estimated based on common ingredients and serving sizes and may vary.