It wasn’t until I mentioned my mom’s tradition of making Graham Cracker Balls during the holiday season that I realized how very few people must be familiar with them. I didn’t come to this conclusion just because several people asked for the recipe in the comments section — as we all know, you can find pretty much any recipe you desire online. I did some searching, and even though I was able to come up with a few recipes that claimed to be Graham Cracker Balls, I could tell just by looking at the ingredients that they weren’t the real thing.
I’d assumed my mom had found the recipe in a random cookbook somewhere. But when she got back to me a few days ago with the instructions, she said she’d actually received the recipe from her mother, who had probably gotten it from her mother. So in other words, I don’t know where the original came from — but if you like chocolate, peanut butter, and coconut, these are mighty good.
(Mom gave me the ingredients and instructions without reservation, so I’m assuming she doesn’t mind that I’m revealing the super-secret family recipe. If so…whoopsie.)
Zandria’s Mom’s Graham Cracker Balls
2/3 box graham crackers, crushed
1 cup chopped nuts (mom uses walnuts, but she says pecans are good, too)
1 cup crunchy peanut butter
8 oz. shredded coconut
2 sticks butter, melted
1 lb. confectioners sugar
2 tsp. vanilla
Mix above ingredients together and form into walnut-sized balls. If the mix is too dry, add more peanut butter.
Parafin wax (in canning section)
1 package semi sweet chocolate morsels
When the balls are all rolled, melt 1/2 cake of parafin wax with the chocolate chips. Dip balls in the chocolate with a toothpick and place on wax paper to cool.