1/4 cup reduced-fat peanut butter 2 tbsps fat-free half & half 1 tsp vanilla extract 6 tbsps purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares made into crumbs 1/4 cup Splenda Granular 1/3 cup nonfat dry milk powder 1/4 cup mini chocolate chips
Place a large piece of waxed paper on a baking sheet. In a medium bowl, cream peanut butter, half & half, and vanilla extract until smooth. Add graham cracker crumbs, Splenda, and dry milk powder. Mix gently to combine. Stir in chocolate chips. Form into 12 (1-inch) balls and place on prepared baking sheets. Refrigerate for at least 30 minutes.
HINT: A self-seal sandwich bag works great for crushing graham crackers.
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