2 c. crushed graham crackers
2 c. powdered sugar
2 c. peanut butter
1/2 c. butter

Mix well and shape into balls (marble size). Refrigerate overnight or at least a few hours. Dip in chocolate to cover. Place on wax paper to set. Cut 1 1/2 to 2 pounds dipping chocolate into pieces and microwave on defrost setting until melted.