Step 1

Place 1 cup white chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Microwave in 10-second increments, stirring in between, until the chocolate and peanut butter are melted and smooth and creamy.

Step 2

Add the crushed Rice Krispies. Stir until combined.

Step 3

The mixture will be too soft to form into balls at this point. Place the bowl in the refrigerator for about 10 minutes or until the dough is firm enough to hold a shape.

Step 4

Roll the dough into balls and place on a plate or baking sheet lined with wax paper or parchment paper. Place them back in the refrigerator to chill until firm, about 10 minutes.

Step 5

Make the chocolate and peanut butter coatings.

Step 6

Place 1 cup milk chocolate chips and 1 teaspoon of shortening in a microwave safe bowl that is large enough for dipping the peanut butter balls. Microwave on high for 30 seconds. Stir. Continue to microwave in 10-second intervals until the chocolate is smooth and creamy.

Step 7

Drop the peanut butter Rice Krispie balls into the chocolate one, two, or three at a time, roll it around in the chocolate, then place the balls on a wire rack. Continue until all peanut butter balls are coated in chocolate. You should have about 20.

Step 8

Place 1 tablespoon of peanut butter and 1 tablespoon of white chocolate chips in a small bowl and microwave until melted and smooth. With a spoon, drizzle the peanut butter over the chocolate covered peanut butter balls.

Step 9

Once the peanut butter drizzle has dripped down the peanut butter balls, carefully transfer them back onto the parchment lined baking sheet and place them in the refrigerator to set.

Step 10

Store your peanut butter Rice Krispie balls tightly covered in the refrigerator or at room temperature. Or, like my grandma always did, in tins, in between layers of wax paper, in the porch :).