2 cups graham cracker crumbs
1 cup peanut butter
1 cup coconut (fresh or canned)
2 sticks butter
1 box powdered sugar
1 (12 oz.) pkg. semi-sweet chocolate
1 cup chopped pecans
1 block of paraffin
Cream together the first six ingredients. Roll into balls, refrigerate for 15 minutes. Put chocolate in top of double boiler and melt. Grate paraffin, then put into chocolate. Stir until thoroughly mixed. Turn stove on low. Dip balls into chocolate with a toothpick, twice. Place chocolate balls onto waxed paper until cooled.
Submitted by Laura Dankewich, Cumming. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.
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