Ingredients
- 1 c. crunchy peanut butter
- 1 Tbsp. butter softened
- 1 c. powdered sugar
- 1 8 oz package milk chocolate toffee bits
- 1 c. crisp rice cereal
- 10 oz. milk chocolate I used Candiquik
Instructions
- Cream peanut butter and butter in a large bowl.
- Add powdered sugar and mix well.
- Gently stir in toffee bits (reserve 1/3 c.) and crisp rice cereal.
- If necessary, refrigerate to reduce stickiness.
- Roll into 1 inch balls.
- Refrigerate one hour or more.
- Melt chocolate on stove top or in microwave; coat balls in chocolate and sprinkle with toffee bits.
- Place on wax paper to dry.