If you have a corn allergy or sensitivity here is a great powdered sugar subsitute
2 cups cane sugar
1/2 cup tapioca starch
Put ingredients in a food processor and puree until powdered.
We used this to make Gluten Free Peanut Butter Crispy Rice Balls. This is my daughter’s recipe.
4 cups Gluten Free Crispy Rice Cereal
1/2 cup butter or soy margarine
2 cups peanut butter
2 cups powdered sugar
Melt butter and peanut butter together. Mix in cereal and powdered sugar. Refrigerate for 30 minutes or until cool. Take from refrigerator and roll into bite sized balls. Store, covered, in the refrigerator until ready to serve.