• 1 1/3 stick melted butter
  • 1 pound confectioners’ sugar (3 3/4 cups)
  • 2 cups peanut butter
  • 3 cups rice crispies, ground fine
  • 12 ounces semi sweet chocolate
  • 1/2 cake of paraffin
Mix together the butter, sugar, peanut butter and rice crispies.  Form into small balls and chill for 2 hours.Melt chocolate with paraffin in a double boiler over just simmering water.Dip the balls to coat, leaving some of the peanut butter part showing on the top.Chill.