No-Bake Peanut Butter Truffles

In a large microwave-proof bowl, melt butter on high power for about 60 seconds in microwave. Stir in peanut butter until smooth. Mix in crushed cereal and powdered sugar. Refrigerate for about 20 minutes or until well-chilled.

Line 2 baking sheets with wax paper. Roll cereal mixture into 1-inch balls and place on prepared baking sheets. Chill in refrigerator for 1-1/2 hours or in freezer for 30 minutes.

In a medium microwave-proof bowl, melt half the almond bark according to microwave directions on package. Keeping one baking sheet chilled, use a fork to dip balls from one baking sheet in melted almond bark to coat, shaking off any excess. Place coated balls on cooling rack set over waxed paper. Repeat with remaining almond bark and cereal balls. Let cool until coating is hardened. Carefully remove truffles with spatula. Store in a covered container in the refrigerator.

*For best results, pulse cereal in batches in a food processor fitted with a metal blade.