Instructions

1. First, crush the Graham Cracker sheets in a plastic bag. We used a rolling pin to get rough chunks but you could use a food processor if you'd like.
2. Pour the Graham Crackers into a bowl and add the peanut butter, butter, and powdered sugar. Stir with a spoon until completely incorporated.
3. Then add the Rice Krispie Cereal and mix again.
4. Put the mixture in the refrigerator for  30 minutes to firm up.  
5. We measured 8 ounces of the mixture on our Food Scale for each Crunch Ball and rolled them into balls and then chill them for 2 hours.
6. Melt 25-30 Ghirardelli Dark Chocolate Melting Wafers in the microwave.
7. Place a Peanut Butter Ball in the melted chocolate and cover it completely.
8. Add Halloween Sprinkles before the chocolate dries for a fun festive Halloween look.
9. Place the Halloween Peanut Butter Crunch Truffles back in the Refrigerator to allow the chocolate coating to set up.