Melt the Chocolate: In a medium saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth. If using peanut butter, stir it in until fully combined. Remove from heat.
Mix in Cereal: In a large mixing bowl, add the Rice Krispies cereal. Pour the melted chocolate mixture over the cereal and stir until the cereal is fully coated. If using mini marshmallows, gently fold them in at this stage.
Shape into Balls: Let the mixture cool slightly, then using clean hands or a cookie scoop, form the mixture into small balls, about 1-2 inches in diameter.
Optional Coatings: Roll the Rice Krispie balls in sprinkles or shredded coconut for extra flair.
Chill: Place the balls on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to set.
Serve: Once set, remove from the fridge and enjoy! These can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.
