Instructions:

• Start by creaming together the crunchy peanut butter and softened unsalted butter in a large mixing bowl until smooth and well combined. This should take about 2-3 minutes of mixing.
• Gradually sift in 3 cups of powdered sugar and continue mixing until fully incorporated. Add the vanilla extract and mix until everything is blended into a thick, sticky dough. If the mixture is too soft, you can add an additional cup of powdered sugar until you reach the desired consistency.
• Gently fold in the crispy rice cereal until it is evenly distributed throughout the peanut butter mixture.
• Using your hands, scoop out a tablespoon-sized amount of the mixture and roll it into a ball. Place each ball on a parchment-lined cookie sheet. Continue until all the mixture is rolled into balls, spacing them about an inch apart.
• Cover the cookie sheet with plastic wrap and place it in the refrigerator for at least 30 minutes to firm up the balls.
• While the balls are chilling, melt your chocolate candy coating in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
• Once the peanut butter balls are firm, remove them from the refrigerator. Dip each ball into the melted chocolate, allowing any excess to drip off before placing them back on the parchment-lined sheet.
• While the chocolate is still wet, sprinkle chocolate jimmies or chopped salted peanuts on top for decoration.
• Let the chocolate coating harden at room temperature or place the cookie sheet back in the fridge for a quicker setting time.