3 or 4 sq. graham crackers
1 c. powdered sugar
1 c. crunchy peanut butter
1 c. semi-sweet chocolate chips
1/2 c. instant nonfat dry milk
3 tbsp. water

Crush 3 or 4 graham crackers with your fingers onto sheet of waxed paper.

Mix remaining ingredients thoroughly in bowl.

Shape teaspoonfuls of the mixture into 1 inch balls. Roll the balls in the graham cracker crumbs until coated. Arrange the coated balls on ungreased cookie sheet and refrigerate about 20 minutes or until firm.