Chocolate Balls
1 cup sifted icing sugar
1 egg
1 cup smooth peanut butter
1 cup finely chopped dates
1 cup finely chopped nuts
1 cup Rice Krispies
6 squares semi-sweet baking chocolate
1 tablespoon shortening
Rice Krispies, finely chopped nut, chocolate shot.
Combine icing sugar, egg and peanut butter. Stir in dates, 1 cup nuts and 1 cup Rice Krispies. Shape into small balls about 1 inch in diameter. Put chocolate and shortening in top of double boiler and set over simmering water. Remove from heat when chocolate is about half melted stir until melted and blended. Set back over hot water (not on heat) to keep mixture warm. Dip balls in chocolate mixture to coat all sides (use tongs or fingers) and shake each one after dipping to remove excess chocolate. Roll chocolate coated balls in Rice Krispies, finely chopped nuts or chocolate shot and put them on waxed paper in a pan. Chill until serving time. Makes about 5 dozen.
Hint: Don't dip while too cold, they weep. I use aluminum foil, not waxed paper