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DINGLE BERRY CANDY 
2 c. graham cracker crumbs
Dash of salt
2 sticks butter
1 lb. confectioners' sugar
1/2 c. peanut butter
1 sm. can Angel Food coconut
1/4 c. pecans

Mix all ingredients together. Roll into balls about the size of a walnut. Melt 1/2 cake of paraffin and 1 (6 ounce) package of semi-sweetened chocolate chips over hot water. Then place a toothpick in each ball and dip in chocolate. Place on wax paper.
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