In a large bowl, beat together peanut butter, salted butter, and vanilla extract until fully combined.

Add powdered sugar half a cup at a time, mixing a little between each addition.

Fold in the rice krispies cereal and portion the mixture out onto a parchment-lined baking sheet with a medium cookie scoop.

Roll the balls between your palms to smooth them out.

Melt chocolate melting wafers in a deep wide-mouth cup or bowl at 30-second intervals, stirring between each until fully melted.

Dip the balls in the melted chocolate one at a time, letting excess drip off, then place back on the parchment.

Reheat the chocolate if it begins to get too cool and thick, then finish dipping the balls.

Let the balls sit at room temperature until they harden or pop them in the fridge for 15 minutes.