by Ginny Hale
1 cup of sugar
1/2 cup light corn syrup
1/2 cup dark syrup
In a large pan, cook on medium heat until sugar is dissolved.
2 cups of crunchy peanut butter
4 cups of rice krispies
Make into balls. Cool in the refrigerator.
Melt 4 squares of dark chocolate bark dipping chocolate and two tablespoons of cooking oil.
Dip balls and cover with chocolate. Cool on parchment paper or foil. Store in the refrigerator until chocolate is cool and set. Place in mini muffin papers. Store in air tight container.
Makes 60 peanut butter balls
This krispie mixture will be hot.
You may want to grease your hands.
You can use an ice cream scoop to make uniform balls.
I used 10 bars of chocolate bark.