In a large bowl, combine 1 cup of creamy or crunchy peanut butter with 4 tablespoons of unsalted butter. Mix until smooth and creamy.

Pour in 1 teaspoon of vanilla extract and mix thoroughly into the peanut butter and butter mixture.

Gradually add 2 cups of powdered sugar, mixing continuously until thick and creamy.

Gently fold in 1 ½ cups of crispy rice cereal until evenly coated.

Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Chill the balls in the freezer for at least 20 minutes to firm up.

Melt 8-10 ounces of chocolate, stirring until smooth.

Dip each chilled ball into the melted chocolate until evenly coated, and return to the parchment-lined sheet.

Let the chocolate-coated balls set completely at room temperature or in the fridge for about 10-15 minutes.