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

Crush crackers onto sheet of wax paper. Mix ingredients thoroughly in bowl. Shape teaspoonfuls of the mixture into 1 inch balls. Roll the balls in the graham crackers. Arrange the coated balls on ungreased cookie sheet and refrigerate 20 minutes or until firm.