1 stick butter
1 (1 lb.) box C&H powdered sugar
16 oz. jar crunchy peanut butter
3 c. Cocoa Krispies
1 1/2 lb. pkg. chocolate almond bark

Melt butter over low heat. Remove from heat and add peanut butter. Blend and then add powdered sugar and 3 cups Cocoa Krispies. Mix thoroughly.

Using a tablespoon as a measure, roll into a ball, pressing the mixture together firmly. Place on a cookie sheet that has been covered with tin foil.

Melt almond bark in double boiler and dip the balls in the chocolate, placing on the cookie sheet to dry. Will set firmly in a few minutes if refrigerated. Freezes well.