Lorraine Priest'S Peanut Butter Bonbon - cooking recipe

Ingredients

1 1/2 c. powdered sugar
1 c. graham cracker crumbs (about 12 squares)
1/2 c. margarine or butter
1/2 c. peanut butter
1 (6 oz.) pkg. chocolate chips

Preparation

Mix powdered sugar and cracker crumbs.
Heat margarine and peanut butter over low heat until melted.
Stir into crumb mixture. Press in ungreased baking pan 8 x 8 x 12-inch.
Heat chocolate chips in small saucepan over low heat, stirring frequently until melted.
Spread over crumb mixture.
Refrigerate until firm, about 30 minutes.
Cut into one inch squares (3 dozen candies) or shape into one inch balls and dip in mixture of chocolate chips and one tablespoon of shortening.