4 squares graham crackers

1 cup powdered sugar

1 cup crunchy peanut butter

1 cup semi-sweet chocolate chips

1/2 cup instant nonfat dry milk

3 tbsp water

Crush graham crackers with your fingers onto a sheet of waxed paper. Mix remaining ingredients thoroughly in a bowl. Shape teaspoonfuls of the mixture into 1″ balls and roll the balls in the graham cracker crumbs until well coated. Arrange the coated balls on ungreased cookie sheet and refrigerate for about 20 minutes or until firm. Makes 30 balls.

Recipe by Amy McPherson

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