Recipe by Seasoned Cook
READY IN: 1hr 15mins
YIELD: 70 balls




  • Melt butter in small saucepan. Add peanut butter and vanilla to melted butter. Mix well.
  • In a large bowl mix graham cracker crumbs, coconut and pecans. Blend in peanut butter mixture.
  • Form by hand in 1 inch balls the size of a quarter.
  • Melt the butter and chocolate chips in a double boiler. Stir as chips begin to melt and keep on low heat. Use a toothpick to dip each ball into chocolate.
  • Place on a sheet of wax paper and allow to dry. (I use wax paper on a cookie sheet and place balls in refrigerator to cool quickly.) Store in air-tight container. We like them kept cool in the refrigerator.
  • Note: Chocolate almond bark squares may be used instead of chips.