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Madison Area Gluten Intolerance Chapter


5 cups powdered sugar
1 cup melted margarine
2 cups peanut butter
3 cups gluten free rice cereal
2 1/2 cups semi-sweet chocolate chips
2 tablespoons Crisco

Pour melted margarine over powdered sugar and mix. Add peanut butter and cereal. Chill 1/2 hour. Roll into balls. May need to chill again. Melt chocolate chips and Crisco in double boiler. Using toothpicks in balls, dip in chocolate and place on waxed paper. Can chill again till chocolate is set.