1
: Melt chocolate & butter over low heat. Remove from heat & add vanilla, Eagle Brand & graham crumbs; mix well. Chill 30 minutes.
2
: Take by tablespoons full and roll by hand into ¾” (17 cm) balls.*
3
: Spread sugar, 1/8 cup at a time onto a plate. Roll each ball in sugar to coat lightly and place on wax paper.