Ingredients for the peanut butter balls:
1 cup icing sugar, 1 cup peanut butter, 1/2 cup sweetened shredded coconut, 1/3 cup butter, melted, 4 cupsRice Krispies cereal.
Ingredients for the icing:
3 cups semi-sweet chocolate chips, 1/4 cup hot water, 1/4 cup butter.
1. Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut, and 1/3 cup melted butter together until well blended. Gently fold in Kellogg's Rice Krispies cereal until well coated. Form into 1-inch balls. To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.
2. To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tblspoons more hot water.
3. Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set.