1. In a double boiler, melt 15 ounces baking chocolate, peanut butter, and confectioners’ sugar.
2. When mixture is smooth and liquefied, add nuts and crispy rice cereal. Spoon into chocolate molds while mixture is warm.
3. Freeze for 10 to 15 minutes before removing chocolates.
4. Melt two to three ounces of baking chocolate and spread a thin layer onto bottom and sides of your chocolate molds. Place in the freezer to harden.