White Bark Balls

• 1 1/2 cups Rice Krispies
• 1 cup crunchy peanut butter
• 1 cup confectioners sugar
• 2 tablespoons butter or margarine, at room temperature
• 12 ounces white chocolate
• Colored sugar for sprinkling (optional).

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

rice krispies, crunchy peanut butter, confectioners sugar, butter, white chocolate, colored sugar

Taken from cooking.nytimes.com/recipes/1015818 (may not work)