• Servings: 48 balls
• 1 pound confectioners' sugar (2 2/3 cups)
• 1/2 pound (2 sticks) margarine, melted
• 2 cups creamy peanut butter
• 11 double squares of graham crackers, crushed
• 1 (12 ounce) package milk chocolate chips
• 3 tablespoons white corn syrup

1. * Combine melted margarine, peanut butter and sugar in food processor or mixer
2. * Add graham crackers and mix well
3. * Make 1-inch balls and place on waxed paper. Refrigerate.
4. * Melt chocolate and corn syrup in double boiler. Add water, if needed, to thin to a dipping consistency
5. * Use a toothpick or spoon and dip each ball in chocolate mixture. Let harden on wax paper and dip once more
6. * Store in refigerator.

This is my friend Patty's recipe. It comes on the cookie tray every year :)