Peanut butter and butter should be melted together in a skillet over low heat, with frequent stirring.
2
Combine crisp rice cereal and confectioners' sugar in a large bowl. Pour melted peanut butter mixture over top and stir until combined. It will be crumbly but easily form balls.
3
Roll into 1-inch balls and place on parchment-lined cookie sheets. Refrigerate 3 to 24 hours under plastic wrap until solid.
4
The chocolate chips should be melted in a double boiler when you are ready to coat the balls. Maintain the melted state by keeping it over the lowest possible heat.
5
Put a peanut butter ball in melted chocolate. Roll it with two forks until coated. Remove it carefully, letting excess chocolate fall back into the pot, and lay it on a wire rack over parchment paper.
6
Once the peanut butter balls have been covered, place them in the refrigerator until they are totally solid.