1/2  cup butter or margarine
2 cups semisweet chocolate chips
1/3 cup peanut butter
7  cups corn chex or rice chex
1 cup salted peanuts
1 cup marachino cherries cut in halves and well drained
4 cups powdered sugar

Melt butter, peanut butter and chocolate chips in a large saucepan or microwave bowl.  Mix well.  Measure Chex, nuts and
cherries into a large bowl.  Pour chocolate over them and mix well until everything is coated.  Don't be rough though or you will break the Chex.  Just fold everything in gently.  In a LARGE zip lock or other bag, put half the icing sugar.  Throw large
spoonfuls of the Chex mix into the bag and shake till coated.  Reapeat till everything is coated.  Chill before serving.  These are so incredibly good you won't believe it.   Make lots.
 

BUCKEYES

1 cup powdered skim milk
1 cup crunchy peanut butter
3 tablespoons melted honey

1 lb chocolate, melted optional
OR
1 cup icing sugar

Mix the skim milk powder, peanut butter and melted honey together.  You will need some elbow grease here, it is not an easy  job.   When mixed, roll into 1" balls and chill.  When cold, dip into melted chocolate OR shake in a bag with icing sugar.  Either way they are great.

VARIATIONS: Press a peanut or half of a candied cherry into each ball.
 

CHOCOLATE CRACKERS

1 box graham crackers
2  sticks butter -- cannot use margarine
1 cup sugar
12 ounces chocolate chips

Preheatoven to 400 degrees.   Line a baking pan with aluminum foil.   Lay the saltine crackers in the pan(single layer), you may not use the whole   pkg depending on the size of the pan.   Sometimes I have 3-6crackers left over.   In a saucepanmelt the butter an d sugar together.   Bring to a boil.   When comes to a boil, pour over the crackers.   Put cracker pan in oven and bake for 10 minutes  (DO NOT OVERBAKE--  EXACTLY 10 MIN).  It will carmalize a little.   Remove from oven and sprinkle the chocolate chips over the top.   When the chips begin to melt spread to the edges of the pan.   Cool Completely.  When completely cool break randomly into small pieces (about 1 inch works   well).
 

FRUIT NUTTERS

1/2 cup dried figs, stemmed, about 15
1/2 cup dates, pitted, about 20
1 cup walnuts
1 orange rind, grated
2 tablespoons orange juice
powdered sugar

Put fruit and nuts through a food chopper, alternating to help mix them. Or, chop very fine with a sharp knife. Clean knife blade often, as it gets sticky. Add the orange rind and juice. Knead with fingers to mix well. Pull off about 1 tablespoon at a time, roll into a ball, flatten slightly and roll in powdered sugar. To store, place between layers of waxed paper in a tightly covered container.