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.
- 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