The official name for this candy/cookie is White Bark Balls--such an unassuming name for such a yummy treat. These candies taste delicious, but they also have such a neat texture--creamy peanut butter, crispy rice cereal, and the snap of white chocolate. They're quite addictive.
For a vegan version, you can order non-dairy white chocolate like this from a bunch of places online.
The recipe is from the the New York Times Cookbook by Amanda Hesser.
White Bark Balls
1 1/2 cups Rice Krispies
1 cup crunchy peanut butter (I used smooth peanut butter)
1 cup powdered sugar
2 tablespoons unsalted butter, softened
3/4 lb. white chocolate
Colored sugar for sprinkling
Combine the Rice Krispies, peanut butter, powdered sugar, and butter in a medium bowl, and mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter (I made a smaller truffle-sized version). Place on a baking sheet, cover, and refrigerate until well chilled, at least 4 hours, or overnight.
Line a baking sheet with wax paper. Melt the white chocolate in a double boiler over medium-low heat, stirring until completely smooth. Pour the chocolate in a wide shallow bowl. Working quickly, in small batches, roll the chilled balls in the chocolate, turning gently with a fork. Transfer to wax paper. If desired, sprinkle the tops of the balls with colored sugar.
Place the baking sheet in the refrigerator long enough for the chocolate to become firm, 30 minutes to 1 hour, then transfer the balls to an airtight container. The balls can be stored in a cool place for 3 days or refrigerated for up to 3 weeks.
Note: If you like the contrast of salty-sweet foods, add a pinch of salt to the peanut butter mixture, and sprinkle the finished balls with a little coarse sea salt.
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