1 box confectioners' sugar
2 (12 oz.) bags Nestle Toll House morsels (don't substitute!)
3 c. Rice Krispies
1 (18 oz.) jar Skippy peanut butter
1/2 c. butter

In saucepan, melt peanut butter and butter. Stir frequently. In large bowl, combine sugar and Rice Krispies. Pour melted peanut butter mixture over cereal mixture and mix with hands until crumbly. Shape into 1/2 inch balls and place on wax paper lined cookie sheets. Refrigerate until firm, about 1 hour.

Melt chocolate morsels in double boiler, coat peanut butter balls in chocolate, and refrigerate until chocolate is dull, about 1 hour. Keep in airtight storage keeper in refrigerator. Will keep up to 1 month, but don't worry they'll be long gone by then. Makes about 100.