Peanut Crunch Balls

2 cups Ghirardelli® Milk Chocolate Chips
2 cups Ghirardelli® Semi-Sweet Chips
1 stick butter, melted
2 cups peanut butter, chunky
1-1/2 cups peanut butter, smooth
3 cups rice krispies
3 cups confectioners sugar
2 teaspoons Karo syrup (clear)
2 tablespoons Vegetable oil
Peanuts, crushed (optional)

In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1” balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.

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