Yield: 36 servings
Measure | Ingredient |
---|---|
2 \N | Sticks margarine |
1½ cup | Graham cracker crumbs |
½ cup | Chopped pecans |
1 cup | Coconut |
1 \N | Box powdered sugar |
1 tablespoon | Vanilla |
12 ounces | Jar crunchy peanut butter |
6 ounces | Package semisweet chocolate chips |
½ \N | Cake paraffin wax (half of 1/4 pound size) |
Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into walnut size balls and lay out on waxed paper. Melt chocolate and paraffintogether over hot water. Using 2 teaspoons (or any method you prefer) dip each ball into mixture returning to waxed paper. The balls will cool quickly. Yield 6 dozen. (I suggest leaving chocolate mixture over hot water while dipping balls.)