1 stick Imperial oleo
1 lb. powdered sugar
2 c. crunchy peanut butter
3 c. Rice Krispies
1/3 bar paraffin
12 oz. semi-sweet chocolate chips


Mix together 1 stick Imperial oleo, one pound sifted powdered sugar, 2 cups crunchy peanut butter and 3 cups crushed Rice Krispies. (Can use a rolling pin and a Ziploc bag to crush them.) Then roll all ingredients into small balls about the size of a half dollar; refrigerate overnight. Next day, melt over hot water 1/3 bar paraffin and 12 ounces chocolate chips. Dip each ball in chocolate and drain on waxed paper or wire rack. Makes 100 balls.