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

1. Cream butter & peanut butter together. Add confectioners’ sugar and beat. Stir in Rice Krispies.
2. Make balls and put on cookie sheet lined with wax paper. Refrigerate until firm.
   
3. 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.