Start by gathering all of your ingredients. This ensures you have everything on hand and makes the process smooth.
In a large mixing bowl, combine the creamy peanut butter, pure maple syrup (or honey), and vanilla extract. Stir well until the mixture is smooth and creamy.
Gently fold in the rice cereal into the peanut butter mixture. Make sure the cereal is fully coated without crushing it too much. If you’re adding chopped peanuts, fold them in at this stage as well.
Using your hands, scoop out small amounts of the mixture and roll them into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until fully melted and smooth.
Dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Return the coated balls to the baking sheet.
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate coating is firm.
