Kathryn Nutt, Lillie School

  • 2 sticks oleo, softened
  • 1/2 lb graham cracker crumbs
  • 1 can coconut
  • 1/2 cup crunchy peanut butter
  • 1 box powdered sugar
  • 1 cup marshmallow creme
  • 1 tsp vanilla
  • 1 cup pecans (optional)


  • 1/2 cake paraffin
  • 1 (12 oz) package semi-sweet chocolate chips

Mix well and shape like fingers. Chill 1 hour before dipping. Melt 1/2 cake paraffin and one 12 ounce package semi-sweet chocolate chips. Roll fingers in chocolate and place on waxed paper.

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