In large mixer bowl, combine peanut butter and butter. Beat at medium speed, scraping bowl often until well mixed. Continue beating, gradually adding sugar and scraping bowl often, until smooth. By hand, stir in cereal and peanuts.

Shape rounded teaspoonfuls of peanut butter mixture into balls; place on wax ined cookie sheet. Cover; refrigerate at least 1 hour.

In 1 quart saucepan, combine all coating ingredients. Cook over medium heat, stirring constantly, until melted. Remove from heat. Using a spoon, dip peanut butter balls into chocolate mixture; let excess chocolate drip off. Place on waxed paper. Refrigerate at least 30 minutes until set.

Store in refrigerate in airtight container or freeze onto one month.

Sodium: 70 mg