1 c. icing sugar

1 c. peanut butter

1/2 c. sweetened shredded coconut

1/3 c. butter, melted

4 c. Rice Krispies

In a large bowl mix icing sugar, peanut butter, coconut and butter together until well blended. Gently fold in cereal until well coated. Form into 1" ball and place on a wax paper lined cookie sheet. Refrigerate for 30 min.

3 c. semi-sweet chocolate chips

1/4 butter

1/4 c. hot water

In a medium saucepan over low heat melt chips, butter and water together. If too thick for dipping add 1-2 tbsp more of hot water. Using 2 forks, drop a couple of balls into sauce and roll to coat. Chill on wax paper sheet until chocolate is set. Also, you can drizzle chocolate over balls using a spoon. Again, allow chocolate to set before picking up.