Crush the Peanut Butter Sandwich Cookie, with a rolling pin. Crush it right away with the wrapper, or you can transfer in a ziplock bag and crushed it.

You can also use a food processor for quick and easy crushing.

In a bowl, combine crushed peanut cookies, rice krispies and mix well.

Add one bottle of creamy peanut butter and mix well.

Gradually add condensed milk and knead the cookie dough until well combined.

Lightly grease your clean hands or food gloves & spoon with a little butter or oil for easy rolling.

Scoop one tablespoon of cookie dough and roll between palms to make a ball.

Repeat the process with the remaining cookie dough, and this recipe can make 45 pieces of peanut balls. Chill.

Roughly chopped Dark Compound Chocolate and transfer in a heatproof bowl.

Melt in a microwave for 20-30 seconds, let it sit for 3 minutes and stir until smooth.

You can also melt, “over a double boiler” on top of a pan with simmering water for about 5-8 minutes, stir until smooth. Make sure that your bowl is not touching the water. Let it cool down a little bit, before coating.

Deep each peanut ball in your melted chocolate and shake excess chocolate.

Arrange coated peanut balls on a tray lined with parchment paper.

Repeat the process until all peanut balls are covered.

Decorate with sprinkles on top or crushed peanuts if you want.

Chill for 10 minutes until the chocolate is completely set.

Transfer chocolate-covered peanut balls in 1oz. Paper liners.

Store in pastry containers or pastry box. Keep refrigerated; these mini-bites will last for a month in the fridge.