Noticed that there were quite a few recipes here that used graham crackers - thought you might like a different binding ingredient! This recipe is from the 1978 Farm Journal's Choice Chocolate book & has been a Christmas favorite for years. Have tried both the smooth & chunky peanut butter but the chunky gives the best results & is the one requested most.
1Melt butter in heavy pan over low heat. Add peanut butter & stir until all well blended; remove from heat & set aside. Combine confectionary sugar & Rice Krispies in large bowl. Pour hot peanut butter mix over all; mix thoroughly, using hands. Shape into 1" balls & place on waxpaper lined cookie sheets. Cover & refrigerate for 1 hr.
2Cut up a 2"x2"x1" block of paraffin; either microwave the chocolates & wax or melt over double boiler. Dip chilled peanut butter balls into warm chocolate & coat all. Place on wax paper lined cookie sheets & refrigerate. Store in air tight containers when chocolate hardens.