1 c. soft butter
2 c. crushed grahams
1 tsp. vanilla
1 c. fine coconut
1 lb. confectioners' sugar
1 c. chunky peanut butter
1 (12 oz.) pkg. chocolate chips
1/4 cake paraffin to dip balls in

Cream butter. Add listed ingredients except paraffin and chocolate chips. Shape into 1 inch balls and place on baking sheet. Put in freezer for at least 15-20 minutes.

Melt chocolate chips and paraffin in double boiler.

Insert toothpick into balls, swirl in the chocolate-paraffin mixture and place on wax paper to harden. Remove toothpick. Store in refrigerator or freezer. Makes 100.