Line two baking sheets with waxed paper and set aside.

Cream the peanut butter and butter together in a large bowl with an electric mixer on medium until light and fluffy.

Add the confectioners' sugar one cup at a time beating on low speed until combined.

Add the Rice Krispies.

Gently mix with a wooden spoon until blended well.

Roll the dough by the tablespoonful between your palms. This will be very messy! We had to stop several times to rinse and wash our hands. The next time I make these I will put the mixture in the refrigerator first to chill it slightly to see if that helps.

Place the rolled balls on the waxed paper covered baking sheets.

Place the chocolate chips and shortening in a microwave safe dish and microwave on high for 30 seconds. Remove and stir.

Continue process until fully melted at 15 second intervals.

Dip each ball into the melted chocolate coating well.

Allow the excess chocolate to drip off and then place on to the baking sheets.

Allow to cool until set. I placed ours in the refrigerator for 30 minutes.

Melt white chocolate and drizzle over the peanut butter balls if desired.

Store in an airtight container in the refrigerator.