This sweet treat will always please. While the original recipe calls for 1/4 of a large paraffin wax bar, I have cut it back significantly. If you prefer, this recipe can be made without the wax, however, the chocolate will be thick and coating the peanut butter balls will be a task that requires patience. I am open to finding another method of thinning chocolate that requires something other than wax (p.s. butter does not seem to work as I've tried that already).
1 12 oz package chocolate chips (I use semi-sweet)
1 Tb paraffin wax
3 + 3/4 cup powdered sugar
1/2 cup melted butter
2 cups peanut butter
3 cups rice crispies
1. Melt chocolate and wax in a double boiler.
2. Mix cereal, sugar, melted butter, and peanut butter and form into balls up to an inch in diameter.
3. Remove the double boiler from the burner, but leave the chocolate mixture pot sitting in the hot water to keep it liquidy. Put in one or two balls at a time and lift out with a fork, shaking off excess chocolate. Place on wax paper to cool.