In a small bowl, mix together margarine, peanut butter and vanilla; set aside. In a very large bowl, combine powdered sugar and rice krispies. Add peanut butter mixture and mix until all cereal is evenly coated. Shape into balls and refrigerate for at least 30 minutes.
Melt chocolates and paraffin in a double boiler. Dip peanut butter balls and place on foil. Leave at room temperature until set. (Leave overnight to harden if possible.) These can be frozen and eaten at a later date.
2002, 2003, 2004, 2005, 2006, 2007, 2008
3 Points Each (for 60-80); 215 for Entire Recipe