Peanut Butter Balls With Rice Krispies

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1 ½ cup creamy peanut butter

4 tablespoons butter (room temperature)

1 ½ cup powdered sugar

½ teaspoon vanilla extract

¼ teaspoon salt

3 cups crispy rice cereal, slightly crushed (see note for gluten-free)

2 cups semisweet chocolate

2 tablespoons coconut oil (optional)

Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
Stir in the crispy rice cereal.
Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.
Freeze the peanut butter balls for 30 minutes until hardened.
Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
Refrigerate until the chocolate is set. Enjoy!