1 c. crunchy peanut butter
2 tbsp. soft butter
1 c. powdered sugar
1 1/2 c. Rice Krispies

Mix together with hands. Shape into balls and chill for at least 1 hour. 1 sq. inch Paraffin wax

Melt in double boiler and keep warm for dipping. Drop a few balls at a time in chocolate mixture to coat. Place on waxed paper or cookie sheet to cool and set. Store in covered container or freeze for later.

Audrey Timmsen's Recipe.