Ingredients
| 2 cups | peanut butter, melted | | 1/2 cup | margarine, melted | | 4-1/2 cup | powdered sugar, sifted | | 3 cups | crispy rice cereal |
Coating
| 1 cup | semisweet chocolate disks, melted | | 1 (7 oz.) | Hershey's Milk Chocolate Bar | | 1 cup | butterscotch chips |
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Instructions
In a saucepan, melt peanut butter and margarine until smooth. Stir in powdered sugar and cereal. Blend together with hands. Form into 1/2-inch balls. Chill until firm. Meanwhile, to prepare coating, in a double boiler over low heat, melt chocolate bar and disks. Set double boiler in hot water to maintain consistency. Then, melt butterscotch chips. Dip half the candies into the milk chocolate mixture and other half into butterscotch mixture. Place on waxed-paper-lined baking sheet. Chill until chocolate and butterscotch are firm.
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