1/4 lb soft butter
2 c. crunchy peanut butter
2 c. powdered sugar
3 c. Rice Krispies
12 oz semi sweet choc chips (or white almond bark)
1 tbsp Crisco
1. Combine butter, peanut butter, powdered sugar and Rice Krispies. Chill 1 hr.
2. Form mixture into balls the size of a walnut. Melt chocolate chips or almond bark with the Crisco in a double boiler (you can microwave this also). Dip balls into chocolate mixture.
3. Set on waxed paper. Store in refrigerator.