1 lb. (4 sticks) butter
2 (1 lb. ea.) boxes confectioners' sugar
2 cups graham cracker crumbs
2 (16 oz. ea.) jars peanut butter (your choice)
2 tsp. vanilla
1 1/2 (12 oz. ea.) bags Wilton candy melts (or your favorite chocolate)

Melt butter and cool a bit. Add other ingredients as listed. Roll into balls or desired shapes. Place on cookie sheets. Cool in refrigerator for 3 or 4 hours or overnight.

Melt chocolate according to package directions. Put toothpick into balls or shapes to dip in melted chocolate. Put back on cookie sheets lined with waxed paper. Place back in refrigerator until firm.

Makes about 140 (1-inch) balls or 90 small eggs (1x2-inch).

Note: Recipe may be halved.

Submitted by: Pamela Simmons