Make the Peanut Butter Balls

1. Line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps.
3. Add the powdered sugar and vanilla extract and beat until well combined. Fold in the Rice Krispie cereal.
4. Use a small size cookie scoop and place on the baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes.
5. Remove from the refrigerator and roll the between your hands to form a ball. When you are ready to start dipping, pop the tray in the freezer for 10 minutes to harden.

Make the Chocolate Coating

1. Work in small batches (6 at a time) and keep the remaining peanut butter balls in the refrigerator or freezer until ready.
2. In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
3. Use a spoon to dip the balls in the chocolate, covering it completely. Then lift out of the chocolate with a form and tap the fork on the side of the bowl to remove excess chocolate. Place bake on the baking sheet and allow the chocolate to set completely.
4. To add an additional chocolate drizzle, do so after the chocolate coating has set.