Chocolate Peanut Butter Balls - cooking recipe

Ingredients

1 cup butter
1 1/2 cups graham cracker crumbs
1/2 cup walnuts or 1/2 cup pecans, finely chopped
1 cup flaked coconut
1 lb powdered sugar
1 teaspoon vanilla
12 ounces crunchy peanut butter
2 ounces paraffin wax
12 ounces semi-sweet chocolate chips

Preparation

Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar, vanilla, and crunchy peanut butter. It's best to use your hands as the mixture is thick.
Roll about 80 walnut-sized balls and place on wax paper-lined tray.
Melt the paraffin and chocolate in top of a double boiler, mixing well. Keep the mixture warm as you dip the balls. I use a toothpick to insert in the ball, swirl in the chocolate to cover, and place back on the wax paper lined tray, pulling the toothpick out to use on the next ball.
When finished dipping, place the tray in the freezer for the chocolate to quickly harden. Then store in covered container room temp or in the refrigerator, if you prefer it cold.
These balls can be made a week or two in advance, as they keep well.