Chocolate Rice Krispie Balls

Ingredients:

• 3 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup butter
• 1/4 cup honey or light corn syrup
• 1/2 teaspoon vanilla extract
• Optional: 1/4 cup chopped nuts or mini marshmallows for extra texture

For the Chocolate Coating:

• 1 cup milk chocolate chips
• 1 tablespoon coconut oil or butter

Instructions:

1. Prepare the Base:
   • In a medium saucepan, combine the peanut butter, butter, and honey/corn syrup. Heat over low-medium heat until melted and smooth. Remove from heat and stir in the vanilla extract.
2. Mix:
   • In a large bowl, add the Rice Krispies (and nuts or marshmallows, if using). Pour the melted mixture over the cereal and gently mix until everything is evenly coated.
3. Shape the Balls:
   • Let the mixture cool slightly (so it’s easy to handle). With clean hands, scoop and roll the mixture into small bite-sized balls. Place them on a parchment-lined baking sheet.
4. Chill:
   • Refrigerate the balls for 15–20 minutes, or until firm.
5. Chocolate Coating:
   • In a microwave-safe bowl, melt the chocolate chips and coconut oil/butter in 30-second increments, stirring until smooth.
   • Dip each Rice Krispie ball into the melted chocolate, ensuring it’s fully coated. Use a fork or toothpick for easy handling.
6. Set:
   • Place the coated balls back on the parchment-lined sheet. Refrigerate again for 20–30 minutes until the chocolate hardens.
7. Serve:
   • Enjoy these treats as a snack or dessert. Store any leftovers in an airtight container in the fridge.