Coconut Crunchies

1 bag crispy chow mein noodles
1 bag Ghirardelli semi-sweet chocolate chips
1 cup natural peanut butter
1 tbsp Earth Balance buttery spread
1 tbsp vanilla extract
shredded coconut
powdered sugar

1: Pour the crispy noodles in a mixing bowl and set aside.
2: Melt chocolate, peanut butter, Earth Balance and vanilla in a saucepan on medium.
3: When the mixture has a smooth consistency, remove from burner.
4: Slowly pour over the crispy noodles and gently stir until noodles are completely covered.
5: Form into balls on wax paper and sprinkle powdered sugar and coconut over the top.
6: Let set for an hour and then store in an airtight container.  Needs no refrigeration.

Optional: If you really like coconut, add more to the batch during Step 4.

I remember making this in first grade with my teacher, Cecila (she preferred we call her by her first name).  She was very adamant about making sure we did things independently and I just loved her!  On a side note, she made these in a crockpot.