In a large mixing bowl, combine the softened butter, crunchy peanut butter, and powdered sugar. Mix until smooth and well combined.

Gradually fold in the Rice Krispies cereal, ensuring the mixture is evenly coated and forms a cohesive dough.

Scoop out tablespoon-sized portions of the mixture and roll them into balls. Place the balls on a baking sheet lined with parchment paper.

Once all the balls are shaped, refrigerate for about 30 minutes to firm them up.

In a microwave-safe bowl, combine the chocolate and melted coconut oil. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.

Alternatively, use a double boiler to melt the chocolate and coconut oil.

Using a fork or toothpick, dip each chilled ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing it back on the parchment-lined sheet.

Optional: Sprinkle toppings like crushed nuts, sprinkles, or sea salt on the chocolate-coated balls before they set.

Let the coated balls sit at room temperature until the chocolate firms up, or place them in the refrigerator for quicker setting (about 15-20 minutes).

Transfer the Rice Krispy Balls to a serving plate or store them in an airtight container. They can be kept at room temperature for 2-3 days or refrigerated for up to a week.