2 sticks butter, melted
1 c. peanut butter
2 c. quick oats
1 tbsp. vanilla
1/2 box powdered sugar
1/2 box raisins, can use less or leave out
1/2 can Angel Flake coconut
1/2 c. pecans (I like more)
chocolate chips
paraffin wax, 1-inch by 3-inch

Melt butter and combine all ingredients except chocolate chips and wax. Put in refrigerator to firm up for a few minutes. Combine chocolate chips and paraffin wax in double boiler. Stir until melted. Remove dough from refrigerator and roll into walnut size balls or smaller. Dip into melted chocolate mixture to coat. Lay on racks to dry or put into refrigerator or freezer. These can be made without the paraffin wax but will not be as glossy. This is a recipe from the Bedford Co., TN School System that I made every Christmas for the children. They really loved them!. They are also nice to make ahead and freeze to give at Christmas, just double the recipe.