• 1/2 cup peanut butter
• 2 sticks margarine - melted
• 1 16 oz. box powdered sugar
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups flaked coconut

• 1 12 oz. package chocolate chips
• 1/2 bar paraffin

In large bowl, mix together first five ingredients. Shape into 1/2" balls. Refrigerate 1/2 hour (this helps the melted chocolate adhere to the ball surface).

In double boiler, melt paraffin and chocolate chips.  Using a spoon, dip chilled balls into chocolate and set on wax paper to harden.

Tip:  For a thicker chocolate coating, let chocolate cool slightly before dipping, then maintain temperature by adjusting heat to keep water in double boiler at a low simmer.