3 cups crispy rice cereal
1 cup extra crunchy peanut butter
1 cup peanut butter chips
1 jar (7 oz) marshmallow crème
chocolate
Line cookie sheet with waxed paper. Using 2 wooden spoons, toss rice cereal, peanut butter, and peanut butter chips in large bowl to coat. Add marshmallow crème and toss until well combined. Using 1-ounce cookie scoop, form mixture into 1 1/2 inch balls. Place on prepared cookie sheet. Refrigerate for 1 hour or until firm. Dip in chocolate. Store in airtight container.
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