3C. Rice Krispies
36 oz. Reduced Fat Jif peanut butter
12 oz. semi-sweet chocolate chips
1 stick butter, melted
3C. confectioners sugar
quarter stick of parafin wax ( about 1/4 c) - can adjust as needed. see next section
Mix crispies, PB, Melted butter and sugar. Shape into smallish balls. Smaller than a golf ball but bigger than a marble.
Refrigerate until chilled. After about an hour or so you can take them out and re-roll them so they're nice and smooth.
Next, use a double boiler to melt the chocolate and wax. For those of us who don't have a double boiler I just used one large pan with water and a smaller one on top and it worked great. That wax is great for the covering because it's super easy to work with and it forms a thin glossy shell. Normally I'm not the kind of chef who would use something as un-natural as paraffin wax, but considering the other ingredients, might as well just got for it!
Dip. Dip. Dip Dip. and let the chocolate drip off so it's not swimming in a base of chocolate. Then refrigerate again. We love ours frozen so we keep them in the freezer.