Chocolate Sleigh Bell Cookies

1/2 cup of butter
2 cups of peanut butter
saucepan
Large bowl
3 1/2 cups powered sugar
3 1/2 cups of Kellogg's Rice Krispies Cereal
Three cookie sheets
Wax paper
12-ounce bag of semi-sweet chocolate chips
3 ounces chocolate candy bars
One-third bar paraffin wax
Double boiler
Toothpicks

Melt the butter and peanut butter in the saucepan on low-medium heat, stirring constantly.  In the large bowl, stir the powdered sugar and cereal together.  Line the cookie sheets with wax paper.  Pour the peanut butter mixture into cereal mixture, and mix thoroughly.  With clean hands, roll the mixture into 1 -inch balls and place them on the cookie sheets.  Put the cookie sheets in the refrigerator while you melt the chocolate.
Put the chocolate chips, candy bars, and paraffin wax in the double boiler, with water in the bottom, and let them all melt, stirring occasionally.  Poke each cookie ball with a toothpick, then dip into the chocolate mixture. Hold the cookie over the double boiler for a few seconds to let any excess chocolate drip off. Shake the cookie slightly over the cookie sheet to let it fall off the toothpick.  Fill any toothpick hole with a drop of chocolate if needed.  It's not necessary to refrigerate the cookies, but they're delicious when cold.

Tip: Don't use oily peanut butter because the cookies won't roll properly

Makes 3-4 dozen cookies