In the bowl of a standup mixer with a paddle attachment beat the sugar with the peanut butter and the butter, mixing well. Add the pretzels and rice krispies and mix gently.

Shape the mixture into about 30 balls. Place the balls on wax paper or parchment lined cookie sheet.

Press your thumb or index finger into each ball making an indentation. Spoon about 1/4 tsp. jam into each dent. Chill the cookies for 2 hours. Serve cold. Can be refrigerated for 7 days.