3 c. Rice Krispies
2 c. peanut butter (plain or crunchy)
1 stick butter, melted
1 lb. box powdered sugar (3 3/4 c.)

Mix the first 4 ingredients together; roll into balls about 1 inch in diameter and freeze them on a cookie sheet overnight.

COATING:

6 oz. chocolate chips
1/2 stick paraffin

Melt chips and paraffin in top of double boiler. Stick a toothpick into the frozen balls and dip into mixture leaving a small section uncoated. Cool in waxed paper. Store in refrigerator.