3 or 4 graham cracker squares 1 c. powdered sugar 1 c. crunchy peanut butter 1/2 c. instant nonfat dry milk 1 (6 oz.) pkg. semi-sweet chocolate chips (1 c.) 3 tbsp. water

Crush graham crackers on sheet of waxed paper. Mix remaining ingredients thoroughly in medium bowl. Shape teaspoonfuls of the mixture into 1-inch balls. Roll balls in graham cracker crumbs until coated. Put the coated balls on ungreased cookie sheet. Refrigerate about 20 minutes or until firm. Yield: About 30 snacks.