- 2 cups butter, softened
- 4 cups peanut butter
- 2 pounds confectioners' sugar
- 1/2 cup graham cracker crumbs
- 1 1/2 cups semisweet chocolate chips
- Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
- Refrigerate for 8 hours or overnight.
- Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.