In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Stir until smooth and creamy. This mixture is the foundation of your Krispie Balls, providing both flavor and structure.

Add the Rice Krispies cereal, chopped pecans, and shredded coconut to the bowl. Mix gently until all ingredients are well incorporated. Be careful not to crush the cereal to maintain that desirable crunch.

Using your hands or a small cookie scoop, form the mixture into bite-sized balls and place them on a parchment-lined baking sheet. The size is up to you, but I find that about 1-inch balls are perfect for popping into your mouth.

In a microwave-safe bowl, melt the chocolate chips and sweet chocolate in 30-second intervals, stirring in between, until smooth and fully melted. Be patient and stir frequently to avoid burning the chocolate.

Dip each Rice Krispie ball into the melted chocolate coating, ensuring it is fully covered. Use a fork to lift and allow excess chocolate to drip off. This step can be a bit messy but it’s worth every chocolatey finger!

Place the coated balls back on the parchment-lined baking sheet. Refrigerate for at least 1 hour or until the chocolate hardens. This ensures a nice, crisp coating that holds up well during serving.

Serve chilled or at room temperature for a festive and crunchy treat. The choice is yours; chilled offers a firmer bite, while room temperature gives a softer, gooey experience.