Recipe courtesy of Emeril Lagasse
2 dozen


  • 1 stick butter, melted
  • 2 cups peanut butter
  • 1 box confectioners' sugar (1 pound)
  • 3 1/2 cups Rice Krispie's
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup chocolate chips
  • 1/2 cake paraffin wax


In a mixing bowl, combine the melted butter and peanut butter. Mix until smooth. Add the sugar, 1 cup at a time, and mix until smooth. Add the Rice Krispies and mix well. Form the mixture into balls about the size of a quarter. In a double boiler, melt the chocolate, chocolate chips and wax, stirring occasionally. Using a toothpick, dip each ball in the chocolate mixture, coating the ball completely. Place on a parchment lined baking sheet and refrigerate until firm. Remove and store in airtight containers.

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