 | | Directions |
- Cream together peanut butter and butter.
- Add in the powdered sugar, 1/2 cup at a time.
- Stir in the Rice Krispies.
- Cover and refrigerate for at least 1 hour.
- Form into small balls and freeze.
- Melt almond bark in a double boiler; dip balls into the melted almond bark. Place on wax paper and allow to sit until almond bark hardens.
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Prep Time: 10 minutes
Servings: 36
|  | | Ingredients | | - | | 2 cups peanut butter |
| - | | 1/2 cup butter, softened |
| - | | 3 1/2 cups powdered sugar |
| - | | 3 cups Rice Krispies |
| - | | 20 ounces chocolate almond bark |
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