White Bark Balls - Rice Krispies

Method

• In a medium bowl, combine Rice Krispies, peanut butter, confectioners sugar and butter or margarine.
• Mix until very well combined.
• Firmly compress into balls 1 1/2 inches in diameter.
• Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
• Line a baking sheet with waxed paper and set aside.
• In a double boiler over medium-low heat, melt white chocolate until completely smooth.
• Remove from heat and pour chocolate into a wide, shallow bowl.
• Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork.
• Transfer to waxed paper.
• If desired, sprinkle tops of cookies with colored sugar.
• Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container.
• Store at room temperature for up to three days, or refrigerated for up to three weeks.