PEANUT BUTTER BALLS

1 CUBE MARGARINE (½ CUP)
1 BOX (1 LB.) POWDERED SUGAR
2 CUPS PEANUT BUTTER

BLEND ALL THREE INGREDIENTS IN MIXER.

THEN ADD 4 CUPS RICE KRISPIES, MIX WELL. FORM INTO BALLS AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT.

1 HERSHEY BAR (8 OZ.)
1 CUP CHOCOLATE CHIPS
1/4 BAR PARAFFIN

PLACE IN TOP OF DOUBLE BOILER TO MELT AND BLEND. THEN DIP THE BALLS IN CHOCOLATE MIXTURE. KEEP CHOCOLATE OVER LOW HEAT WHILE DIPPING. PLACE BALLS ON WAXED PAPER TO COOL.