CHOCOLATE-DIPPED PEANUT BUTTER BALLS

4 1/4 cups confectioners' sugar
2 cups creamy peanut butter
4 ounces (1 stick) unsalted butter, at room temperature
3 cups crisp puffed rice cereal (Rice Krispies)
12 ounces semisweet chocolate, coarsely chopped
12 ounces milk chocolate, coarsely chopped
2 tablespoons vegetable oil

Have ready several large baking sheets lined with parchment paper.

In a large bowl, using an electric mixer on low speed or by hand, combine the confectioners' sugar, peanut butter and butter until well blended. Add the puffed rice cereal and mix well.

Using your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a tray. Cover and refrigerate for about 1 hour, or until firm.

Melt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwave. Add the oil and stir until smooth.

Using a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenly. Shake off any excess chocolate and transfer to the lined baking sheets.

Set aside for at least 2 hours to set. The peanut butter balls can sit for as long as 8 hours at room temperature before serving. Refrigerate in an airtight container for up to 2 weeks.

Makes 36 cookies
Adapted from source: Chocolate and Vanilla by Gale Gand