2 1/2 c. graham cracker crumbs
1 box powdered sugar
2 sticks melted butter (not boiling)
1 (12 oz.) jar crunchy peanut butter
1 c. chopped nuts
2 cans Angel Flake coconut (12 oz.)

Crumbs, add powdered sugar, coconut (toss). Add nut (toss). Add peanut butter and then melted butter. Press into finger shapes. Refrigerate for 2-3 hours or overnight.

COVERING:

1 block paraffin, melted
12 oz. pkg. chocolate drops

Melt together over low heat. Place toothpick in top of ball and dip. Place on slightly pressed sheet to cool. (Makes approximately 3 dozen.)