Peanut Butter Mice


These mice don't eat the cookies in your pantry, they don't chew the wiring in the attic, and they don't scare Grandma.


  • 1 cup icing sugar

  • 1/2 cup smooth peanut butter

  • 3 tbsp softened butter

  • 3/4 cup graham cracker crumbs

  • 8 28-g squares white chocolate

  • whole peanuts

  • round coloured sprinkles

  • long shreds coconut


  • In a food processor, or in a large bowl and using an electric mixer, beat together the sugar, peanut butter and butter until smooth. Add the graham cracker crumbs and beat until combined.

  • Take about a tsp of the peanut butter mixture and roll it to form a small, football-shaped, mouse body.

  • Place on a cookie sheet, and repeat with the rest of the peanut-butter mixture. Refrigerate for about 30 min.

  • Melt the white chocolate in a small saucepan set over another small saucepan of hot (not boiling) water, stirring until smooth.

  • Put a mouse body on a toothpick and dip it into the melted white chocolate, letting the excess drip off. Set it onto a wax paper-lined tray, carefully removing the toothpick.

  • While the chocolate is still soft, add 2 peanut halves for ears, 2 coloured sprinkles for eyes, and 1 for a nose. Poke a long coconut curl into the other end as a tail.

  • Repeat until all the mice are dipped and decorated. Put in the fridge to allow the chocolate to harden completely before packing into boxes or baskets for gifting.

This article was originally published on Dec 01, 1996

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