Peanut Crunch Balls

Ingredients

• 1 stick butter melted
• 3 cups confectioners' sugar 
• 3 cups crisped rice cereal 
• 2 cups ghirardelli milk chocolate chips 
• 2 cups peanut butter 
• 2 teaspoons karo syrup (clear)
• 2 cups ghirardelli semi-sweet chips 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• double boiler
• wax paper

Directions

1. In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1-inch balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
2. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.