Ingredients
3 1/2 Cups Cocoa Rice Krispies (I used regular, not chocolate)
16 oz peanut butter creamy or crunchy, your preference, 2 cups
1/2 cup Butter 1 stick
1 lb powdered sugar 1/2 bag
12 oz semi-sweet chocolate melting wafers
Instructions
Soften (not melt) butter. In a mixer, beat butter and peanut butter together until smooth. Slowly add powdered sugar, 2/3 cup at a time and combine between additions until blended. With spoon or spatula, fold in rice krispies. Roll small balls (1-1.5" in diameter) in hands and chill in refridgerator at least 1 hour.
Melt chocolate in a double boiler or in the microwave. Dip chilled balls into chocolate. Scoop out with a fork and gently shake off excess chocolate. Place on wax paper to cool.
