1 cup smooth peanut butter
½ cup dark corn syrup
1 cup crisped-rice cereal
8 ounces milk chocolate, broken into pieces
¼ cup finely chopped peanuts, coconut or sprinkles
1. Beat peanut butter and corn syrup until well blended. Stir in cereal until well mixed.
2. Line a baking sheet with waxed paper. Shape teaspoonfuls of mixture into balls. Place on baking sheet. Refrigerate several hours or until firm.
3. Melt chocolate in microwave for 1 minute on 50 % power, stirring occasionally until smooth.
4. Using a fork, dip a peanut-butter ball in chocolate; remove excess chocolate. Roll truffle in chopped peanuts, coconut or sprinkles. Replace finished truffles on baking sheet. Refrigerate 1 hour or until firm.