Step 1: Make the Rice Krispie Mixture
In a large bowl, beat butter and peanut butter together until smooth and creamy.
Add powdered sugar and vanilla, beating until well combined. The mixture will be thick and crumbly.
Gently fold in Rice Krispies and any optional add-ins (nuts, coconut) until evenly coated.
Step 2: Form the Balls
Using your hands, roll the mixture into 1-inch balls. (A cookie scoop helps keep them uniform.)
Place on a parchment-lined baking sheet.
Refrigerate for 30-60 minutes, until firm.
Step 3: Make the Chocolate Coating
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 30-second increments, stirring between each, until smooth and fully melted.
Step 4: Dip the Balls
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, turning to coat completely.
Let excess chocolate drip off, then place back on the parchment-lined baking sheet.
If desired, sprinkle with flaky sea salt while the chocolate is still wet.
Step 5: Chill and Serve
Refrigerate for 20-30 minutes until the chocolate is set. Serve cold or at room temperature.
Pro-Tips for Perfect Balls
1. Soften the Butter
Cold butter won’t blend smoothly. Let it sit at room temperature for 30 minutes before starting.
2. Chill Before Dipping
Chilled balls hold their shape better when dipped. Don’t skip this step.
3. Use a Fork for Dipping
A fork allows excess chocolate to drip off and makes for a cleaner coating.
4. Work in Batches
If the chocolate thickens while dipping, reheat for 10-15 seconds.
5. Add Coconut Oil
Coconut oil helps the chocolate set with a nice, snappy shell.
6. Make Them Mini
For bite-sized treats, roll into ½-inch balls and reduce chilling time.
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