Make sure your peanut butter is not too oily or runny—creamy works best. Chill the mixture briefly before rolling to make shaping easier. Wet your hands lightly to keep the mixture from sticking. Use good-quality melting chocolate for the coating to get a smooth, glossy finish.
Ingredients
1 cup creamy peanut butter
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1½ cups chocolate Rice Krispies cereal
1½ cups semi-sweet or milk chocolate chips (for coating)
1 tablespoon coconut oil or shortening (optional, for smoother melting)
Directions
In a large bowl, combine peanut butter, softened butter, and vanilla. Mix until smooth. Add powdered sugar and stir until a thick dough forms. Gently fold in the chocolate Rice Krispies until evenly distributed. Chill the mixture for 15–20 minutes. Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill again for 10 minutes. Meanwhile, melt chocolate chips with coconut oil (if using) in the microwave in 30-second intervals or over a double boiler, stirring until smooth. Dip each ball into the chocolate, let excess drip off, and place back on the parchment. Chill until set.
For variation, add mini marshmallows or crushed pretzels for texture. Swap peanut butter for almond or sunflower seed butter for a nut-free version. Drizzle with white chocolate or sprinkle with sea salt for a fancy finish.