Instructions

• Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, combine 2 cups crunchy peanut butter (or creamy, if using) and ½ cup softened unsalted butter. Beat or stir until smooth and fully combined. Stir in 1 teaspoon vanilla extract.
• Gradually add 3 cups powdered sugar, about ½ cup at a time, mixing after each addition until the mixture is smooth and holds together so you can form balls.
• Gently fold in 2 cups crispy rice cereal until evenly distributed, using a spatula or your hands to avoid crushing the cereal.
• Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Refrigerate the balls for 30 minutes (or freeze for 20 minutes) until firm.
• Melt 16 ounces chocolate candy coating according to the package instructions until smooth. Pour or transfer the melted chocolate into a tall, narrow container for easier dipping.
• Working with chilled balls, insert a toothpick or use a dipping tool to dip each ball into the melted chocolate, fully coating it. Tap the tool gently on the side of the container to remove excess chocolate, then place the coated ball back on the parchment.
• Immediately sprinkle each coated ball with chocolate jimmies and/or chopped salted peanuts (¼ cup of each available) as desired.
• Let the chocolate set until firm at room temperature, or refrigerate briefly to speed setting. Remove toothpicks before serving.