This recipe was shared by Tanya Lock.
1 Stick Oleo
3 cups, crushed rice krispies
1 box powdered sugar (approx 3 ¾ cups)
2 cups smooth peanut butter – 20 oz.
Put in large bowl and mix well. Roll into balls the size of walnuts and refrigerate 3 or 4 hours. Melt white or dark chocolate. in top of double boiler and dip balls and let cool. (Dark choc. – melt 1- 7 ½ oz. choc. bar and 1 small pkg. of choc. chips and ½ bar paraffin.) I use 1 12 oz. pkg. milk choc. chips and 1 6oz. bag of semi-choc chips in place of the chocolate bar. For the white choc. I just use as many white chocolate squares as I think I need.