In a large mixing bowl, combine 1 cup of creamy peanut butter and ½ cup of softened butter. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes until smooth and creamy.

Gradually add 2 cups of powdered sugar into the peanut butter mixture while mixing on low speed. Continue blending for about 1-2 minutes until the mixture becomes dense.

Gently fold in 3 cups of Cocoa Rice Krispies into the mixture using a spatula until evenly distributed.

With clean hands, scoop out about 1 tablespoon of the mixture and roll it into a ball, placing them on a baking sheet lined with wax paper.

Chill the formed balls in the refrigerator for at least 1 hour or in the freezer for about 20 minutes.

Melt 1 ½ cups of chocolate melting wafers in a double boiler or microwave, stirring until smooth.

Dip each chilled peanut butter ball into the melted chocolate, coating thoroughly and allowing excess to drip off.