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. Allow the chocolate to setup completely
9. While the chocolate was drying, melt 15-20 Wilton Red, Bright White, and Green Candy Melts in Ziploc bags.
10. Once melted, cut the tip off the bag and drizzle the candy over the candy balls.  Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle. Alternating colors, drizzle the melted candy melts over the candies.  They turn out so pretty with the drizzled candy melts!