1-In a large bowl, beat together 2: In a large bowl, beat together 2 cups peanut butter, ½ cup salted butter, and 2 teaspoons vanilla extract until fully combined.
2-Add 2 cups powdered sugar (½ cup: Add 2 cups powdered sugar (½ cup at a time), mixing a little between each addition so it doesn’t make a mess.
3-Fold in the 3½ cups rice krispies: Fold in the 3½ cups rice krispies cereal and portion the mixture out onto a parchment-lined baking sheet with a medium cookie scoop.
4-Roll the balls between your palms to: Roll the balls between your palms to smooth them out.
5-Melt 20 ounces chocolate melting wafers in: Melt 20 ounces chocolate melting wafers in a deep wide-mouth cup or bowl at 30-second intervals, stirring between each one, until fully melted.
6-Dip the balls in the melted chocolate: Dip the balls in the melted chocolate one at a time, letting any excess chocolate drip off, then placing back on the parchment.
7-Reheat the chocolate if it begins getting: Reheat the chocolate if it begins getting too cool and thick, then finish dipping the balls.
8-Let the balls sit at room temperature: Let the balls sit at room temperature until they harden or pop them in the fridge for 15 minutes.