1Blend together, butter, powdered sugar, peanut butter and cream cheese, till smooth.
2Stir in rice Krispies. Form into balls. I like to make mine just short of one inch in diameter, because this makes them a perfect bite size, and you get lots, but if you don't like to spend that much time rolling, feel free to make them bigger. Place on cookie sheets lined with wax paper. Refrigerate for about an hour.
3Put 2T of the shortening and all the chocolate (not the white) chips in a double boiler and melt. If the chocolate is not a nice thin dipping consistency, add a little more shortening. Drop about six balls at a time into the chocolate and cover using a soup spoon. Take out with two forks and let drip a little wiping the bottom of it gently on the top edge of the pot. Place on cookie sheet and repeat till done. Leave about 1/2 inch space between cookies.Place back in fridge about 1/2 hour. Melt white chocolate and 1T shortening in double boiler. Dip a fork into the chocolate and holding it about 4-5 inches above the cookies, drizzle back and forth till you have a nice striping pattern.It is easier swiping back and forth over the entire row instead of trying to do one at a time. Refrigerate till solid, then put in storage containers with wax paper between rows. Freezes well. I am so sorry I can't take pictures. I really wish I could.