1 1/2 cups crunchy peanut butter
4 Tbsp. unsalted butter, room temperature
2 cups icing sugar, sifted
1 3/4 cups crispy rice cereal
9 oz. bittersweet chocolate, chopped
1 Tbsp. vegetable shortening
Cream together peanut butter and butter. Gradually add sugar. Stir in cereal.
Form into balls, using 1 tablespoon for each ball. Place on wax paper lined baking sheets.
Melt chocolate and shortening over simmering water. Cool slightly.
Dip peanut butter balls into chocolate. Place on foil lined baking sheets.
Refrigerate until chocolate is set, about 30 minutes.
Keep refrigerated for up to 1 week.
Makes about 45 candies