Peanut Crunch Balls

• 1 stick butter, melted
• 2 cups peanut butter, chunky
• 1 1/2 cups peanut butter, smooth
• 3 cups crisped rice cereal
• 3 cups confectioners' sugar
• 2 teaspoons Karo syrup (clear)
• 2 cups Ghirardelli Milk Chocolate Chips
• 2 cups Ghirardelli Semi-Sweet Chips
• 2 tablespoons vegetable oil
• Peanuts, crushed (optional)

1. In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup.
2. Line cookie sheets with wax paper.
3. Scoop and roll into 1-inch balls and refrigerate for at least 4 hours.
4. Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency.
5. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
6. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.

butter, peanut butter, peanut butter, crisped rice cereal, sugar, syrup, ghirardelli milk, ghirardelli, vegetable oil, peanuts

Taken from allrecipes.com/recipe/peanut-crunch-balls/ (may not work)