Instructions

• Line a baking sheet with parchment or wax paper and set aside.
• In a large microwave-safe bowl combine 1/4 cup salted butter and 1 cup creamy peanut butter. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth (about 1 1/2 minutes total).
• Add 1 1/2 cups powdered sugar and 1 1/2 cups Rice Krispies cereal to the melted mixture. Stir gently but thoroughly until evenly combined.
• Using a 2-teaspoon cookie scoop, portion the mixture into 24 even scoops. Roll each scoop between your palms to form smooth balls and place them on the prepared baking sheet. Freeze the baking sheet for 10 minutes to firm the balls.
• While the balls are freezing, place 1 cup melting chocolate (or chocolate chips) and 1 teaspoon vegetable oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
• Remove the peanut butter balls from the freezer. One at a time, drop a ball into the melted chocolate, use a fork to roll and coat it evenly, lift the ball with the fork, and gently tap the fork on the edge of the bowl to remove excess chocolate. Return the coated ball to the parchment-lined baking sheet.
• Repeat step 6 until all balls are coated.
• Chill the coated peanut butter balls until the chocolate is set (about 15–30 minutes in the refrigerator or 5–10 minutes in the freezer). Serve.