Prepare the base: Mix the peanut butter and softened butter until smooth.
Add the powdered sugar: Gradually mix it in until you get a thick, slightly crumbly dough.
Add the crunch: Gently fold in the Rice Krispies.
Form the balls: Roll about 1 tbsp of mixture per ball and place on a parchment-lined baking sheet.
Chill: Refrigerate for at least 30 minutes (essential to make dipping easier).
Melt the chocolate: Combine chocolate chips and coconut oil, microwave in 30-second intervals, stirring until smooth.
Dip: Use a fork to dip each ball into the melted chocolate, tapping off any excess.
Finish: Place back on parchment, sprinkle with flaky sea salt if desired, and let set at room temperature or chill for 15 minutes.
Pro Tips
Always chill before dipping: This ensures a neat, clean chocolate coating.
Fork = magic tool: Perfect for an even chocolate coating.
Double batch recommended: These disappear in a flash.
Customize: Try with white or dark chocolate, or roll in sprinkles, chopped nuts, or shredded coconut.
Storage
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