Instructions: Line cookie sheet with foil. Melt butter in heavy small saucepan over low

heat. Combine cereal, peanut butter, dry milk and powdered sugar in large

bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture.

Chill overnight.

Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

Makes about 50.

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