Diabetic Peanut Butter Balls

Ingredients

• 1 kg kraft sugar-free sodium-free peanut butter
• 2 cups KELLOGG'S® RICE KRISPIES® cereal
• 1 cup Splenda granular
• 1 1/2 cups unsweetened coconut (or more)

Directions

1. 1

   In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.

2. 2

   Pour coconut into a small bowl.

3. 3

   Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.

4. 4

   Place on a waxed paper lined cookie sheet and chill minimum 1 hour.

5. 5

   Store in air tight container for up to 3 weeks in fridge.