22ouncesbaking pieces in flavors of your choice - semisweet, bittersweet, butterscotch(2 11-ounce packages)
1 to 2teaspoonsvegetable oiloptional
Line 2 baking sheets with foil or wax paper.
In a medium saucepan over low heat, melt together the peanut butter and butter, stirring occasionally until warm and smooth. Remove from heat and set aside.
In a large bowl, stir together the powdered sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll into balls about the size of a golf ball and place on the baking sheets. Chill for at least an hour or more.
Melt the baking chips in separate double boilers, over low heat, stirring frequently until smooth. Be very careful not to get any drops of water into the pans while melting the chips. Dip the peanut butter balls into the melted baking chips using a toothpick. Place on the foil lined baking sheets to set.
When completely dry, move to plastic storage containers and store, covered, in refrigerator.
Butterscotch chips will not melt as well as chocolate chips. If needed, add 1 teaspoon vegetable oil and stir well to get to desired consistency. Add additional teaspoon of oil if necessary.