Add the peanut butter, softened butter and half the powdered sugar to a large bowl. I like to mix with a wooden spoon, or clean hands. You can use a hand mixer, but that is just one more thing to clean up. After mixing to combine, add the rest of the powdered sugar, and mix till fully combined.

Now it is time to add the Rice Krispie cereal. We don't want to crush the cereal, so I mix this in gently with my hands.

Refrigerate for at least 30 minutes so that it is not too sticky to handle.

Line 2 baking sheets with parchment, or foil. Roll peanut butter mixture into 1-inch sized balls. Place these on the cookie sheets.

Place the baking sheet back into fridge, or freezer. (Baking sheets fit easily into our freezer so I do this for just about 10 minutes)

Add 2 bags of chocolate chips to a heat-proof glass bowl. Place bowl in the microwave and set microwave to half power for 2 minutes. Careful remove bowl (it will be hot) and stir chips with a spatula or wooden spoon. Repeat half power for 1 minute intervals until chocolate is smooth and glossy. This may take about 4 minutes total microwave time.

Drop a few peanut butter balls into chocolate and remove them with kitchen tongs, or a spoon. Allow the chocolate to drip off, and place back on the cookie sheet. Repeat this till all the balls are covered. You may need to warm the chocolate a bit half way thru, if it starts to thicken.

Place trays of peanut butter balls back into fridge, or freezer to set up.

Repeat process by melting next 2 bags of chocolate chips and dip balance of peanut butter balls in the chocolate.