In a medium bowl, beat the peanut butter and butter together until smooth and fully combined.

Add the powdered sugar in two additions, mixing after each until a soft, slightly sticky dough forms. Taste and add a pinch of salt only if needed.

Gently fold in 1 1/2 cups Rice Krispies. If the mixture is still too loose to hold a shape, add cereal a tablespoon at a time until it holds but remains slightly malleable.

Scoop tablespoon-sized portions and roll them into tight balls with your hands. Arrange them on a parchment-lined tray.

Chill the balls in the refrigerator for 15–20 minutes to firm up.

While the centers chill, melt the chocolate in a double boiler or microwave in 30-second bursts, stirring between intervals.

If the chocolate is too thick, stir in up to 1 tablespoon of vegetable or coconut oil to thin it.

Using a fork or dipping tool, dip each chilled ball into the melted chocolate, tapping off excess, then place back on the parchment.

Let the chocolate set at room temperature, or speed it up by refrigerating for 10 minutes.

Serve or store once the coating is firm.