Crispy Peanut Butter Balls: Line a baking sheet with parchment or wax paper.

Place the butter and peanut butter in a bowl and, using a wooden spoon or spatula, mix until smooth. Add the vanilla extract and powdered sugar and mix until combined. Then stir in the crispy rice cereal.

Next, take about 1 tablespoon (13 grams) of the peanut butter mixture and roll into a round ball (can use a 1 tablespoon cookie scoop). (If the dough is too soft to roll into balls, place in the freezer for about 10 minutes or until firm.) Place the round balls on the baking sheet, cover, and place in the freezer until firm (about 1-2 hours). (Freezing makes it easier to dip in the melted chocolate.)

Chocolate Coating: Melt the chocolate and shortening in a heatproof bowl, placed over a saucepan of simmering water. (I like to work in batches, removing about 5 peanut butter balls from the freezer at a time, so they don't become too soft before dipping. Then, once they are dipped in chocolate, remove another 5 peanut balls from the freezer.)

Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with a fork, two spoons, or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. (See video for demonstration.) Place the chocolate covered ball back on the baking sheet. If desired, sprinkle the top of the Crispy Peanut Butter Ball with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container, in the refrigerator, for up to two weeks. They can also be frozen.

Makes about 25 to 30 Crispy Peanut Butter Balls.