Liam and Matt force holiday cheer down your throats with a special Zaibatsu-approved recipe!




2 cups creamy/smooth Kraft peanut butter
1/2 cup of butter
3 cups of icing sugar
3 cups of Rice Krispies

1 cup (6 oz.) semi sweet chocolate chips –  Buy enough for 2 cups (12 oz.) in case 1 cup is not enough
2 tbsp. Crisco shortening (not oil – it comes in a box and is solid like butter)

Melt peanut butter and butter in a saucepan over medium low heat, stirring all the time until melted and smooth.

Mix Rice Krispies and icing sugar in a large bowl.

Pour melted peanut butter mixture over the rice Krispies and icing sugar mixture.  Mix together gently with a spatula or spoon until incorporated.

Form into 1″ balls – approximately 1-2 tablespoons of dough.  Place on wax paper lined cookie sheet.  Put in the refrigerator for at least 1 hour or until firmed up.

Place chocolate chips and Crisco in a deep bowl and melt in the microwave at 50% power for 30 seconds.  Stir and continue to heat another 30 seconds at 50%power until melted and well mixed.

Drop the balls into the chocolate mixture one at a time and gently stir them with two forks to cover with chocolate.  Remove gently with fork (do not pierce just lift) and place on wax paper lined sheet.  Place in refrigerator until chocolate coating has solidified.  Transfer to a plastic container or cookie tin with wax paper in between layers.  ALWAYS KEEP REFRIGERATED