PEANUT BUTTER BALLS

1 container ready to spread white frosting
1 cup peanut butter
1 (6 oz) pkg. chocolate chips

Soften frosting and peanut butter a little in microwave so you can beat and mix together well.

Drop by teaspoons in lumps. Chill for about 15 minutes.

Melt chocolate in double boiler, or microwave, and dip balls in chocolate. Place on racks to catch drips. Put plastic or wax paper between layers to store.

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PEANUT FUDGE ROLL

1 container chocolate ready to spread frosting
3/4 cup peanut butter
3/4 cup instant non-fat dry milk powder
1 cup chopped peanuts

Mix frosting, peanut butter, and dry milk.

Divide into 4 equal parts. Using waxed paper, shape each part into log 6 inches long.

Roll in peanuts. Wrap and refrigerate at least 3 hours.

Cut into 1/2 inch thick slices.

Makes 4 dozen candies

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CHOCOLATE PEANUT BUTTER CANDY

1/4 cup margarine, softened
1 container Pillsbury Ready to Spread Fudge Frosting
1 cup peanut butter
2 cups graham cracker crumbs

Combine margarine, frosting and peanut butter until smooth.

Stir in graham cracker crumbs until well mixed.

Form into 1 inch balls or drop by teaspoon onto waxed paper. Allow to dry at room temperature for 12 hours. Store in covered container in a cool, dry place.

Yield: 60 pieces of candy