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  • One-half cup butter
  • 2 cups chunky peanut butter
  • 2 and one-half cup powdered sugar
  • 3 cups Rice Krispies
  • 1 bag of semi-sweet chocolate chips

Mix the first three ingredients and then work in the Rice Krispies. Form into small balls by rolling them in your hand. Place them on a cookie sheet and put them in the freezer while you melt the chocolate (15 to 20 minutes).

Melt the chocolate chips slowly in a saucepan over low heat or in a double boiler. When all the chocolate is melted, take the balls out of the freezer and use a wooden skewer, like you would use for kabobs, and insert the skewer into a ball and then dip it into the chocolate. Twirl or gently shake off excess chocolate. Place each chocolate-coated buckeye on a waxed paper surface to set until the chocolate is hardened. Refrigerate in a tin or plastic container.

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