18 oz. dry roasted unsalted peanuts
peanut oil
1 lb. confectioners sugar
1 1/3 c. graham cracker crumbs
1 1/2 sticks unsalted butter (room temperature)
12 oz. milk chocolate

You also need 2 cookie sheets and about 50 mini muffin cups.

Grind the nuts in food processor until smooth. If mixture seems too thick or grainy, add a bit of peanut oil. Puree until smooth. Transfer to bowl and add sugar, graham cracker crumbs and butter. Mix together until smooth. Form into bite-size balls and set aside on cookie sheets. Chill until slightly firm, about 30 minutes.

Meanwhile, arrange mini muffin cups on cookie sheet. Melt chocolate. Dip tops of balls into the melted chocolate and set chocolate side up in cups. Let chocolate set before serving.