CHOCOLATE PEANUT BUTTER TRUFFLES
1 cup crunchy or creamy peanut butter
1/2 stick butter or margarine, softened
2 cups crisp rice cereal
1 cup powdered sugar
1/2 (24-ounce) package chocolate candy coating (almond bark)
Combine peanut butter, butter, cereal and powdered sugar, mixing well. Roll into 1-inch balls; set aside. Melt chocolate in a heavy saucepan over low heat. Use a fork to dip balls in chocolate; place balls on wax paper to dry. Store layered between sheets of wax paper in an airtight container at room temperature. (NOTE: Peggy doubles the recipe and dips half in chocolate candy coating and half in white chocolate candy coating.) Single recipe makes 3-4 dozen truffles.