2 1/3 cups powdered (confectioners') sugar
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1 cup chopped nuts (of your choice)
1 cup crunchy peanut butter, room temperature
1 cup butter, melted
1 (12-ounce) package semi-sweet chocolate chips*
1/4 block (1 ounce) paraffin wax (optional)**
* I like to use the dark (60%) chocolate chips.
** Paraffin Wax is used to keep the chocolate glossy and to keep them firmer longer without a mess in your hands.
Pariffin Wax, Parowax, Baker's Wax, or Cooking Wax - It is classified as a chemical preservative and is widely used on fruits, vegetables, and candy to make them shiny and pretty, and to retard moisture loss and spoilage. You can find paraffin wax in your grocery store where canning jars and supplies are sold. The paraffin wax helps the chocolate to set up better.
Line a baking sheet with wax paper, parchment paper, or a silicone liner sheet.
In a large bowl, combine powdered sugar, graham cracker crumbs, shredded coconut, chopped nuts, peanut butter, and butter. The dough needs to be firm enough to make a ball that holds together. If needed, add additional powered sugar.
Using your hands, form the dough into approximately 1-inch round balls and place onto the prepared baking sheet to set, approximately 20 minutes. I find it easier if I transfer the balls to the refrigerator until hardened, approximately 30 minutes.
In the top of a double boiler over hot water, melt chocolate chips and paraffin wax. Using a toothpick to hold the chilled balls, carefully dip each ball into the melted chocolate mixture to coat; place onto wax paper to harden before serving.
Store, in a covered container, in the refrigerator. Freeze for longer storage.
Yields 4 dozen balls.