from Anne Campbell
2 cups Creamy Peanut Butter (Skippy is recommended)
1 cup Butter, softened
1 lb. Confectioners’ Sugar
5-6 cup Rice Krispies
3 bags Ghirardelli Semi-Sweet Chocolate Chips
- Cream butter & peanut butter together. Add confectioners’ sugar and beat. Stir in Rice Krispies.
- Make balls and put on cookie sheet lined with wax paper. Refrigerate until firm.
- Melt chocolate chips, one bag at a time, in double boiler. Dip firm balls in chocolate and return to wax paper tray. Return to fridge to set.
Note: A dipping tool helps in dipping the balls in chocolate.