In a large mixing bowl, combine 1 cup of creamy peanut butter and 4 tablespoons of unsalted butter. Blend on medium speed until smooth and creamy, about 2-3 minutes.

Mix in 1 teaspoon of vanilla extract, continuing to blend on medium speed for about 1 minute.

Gradually sift in 2 cups of powdered sugar while mixing on low speed. Increase to medium speed and blend until the mixture is thick and creamy, about 2-3 minutes.

Gently fold in 1 ½ cups of crispy rice cereal until well combined.

Scoop out portions of the mixture and roll them into 1-inch balls, placing each on a parchment-lined baking sheet.

Transfer the baking sheet to the freezer and chill for at least 20 minutes.

Melt 8-10 ounces of chocolate in a double boiler or microwave until smooth, adding 1 teaspoon of vegetable oil if needed.

Dip each rice krispie ball into the melted chocolate until fully coated, letting excess drip off before returning them to the sheet.

Allow the chocolate coating to set completely, either at room temperature or in the fridge for 15-20 minutes.

Serve your Chocolate Rice Krispie Balls or store them in an airtight container for later.