Melt the Chocolate:

• In a heatproof bowl, melt the semi-sweet chocolate chips and peanut butter together. You can do this in the microwave in 30-second intervals, stirring in between, until smooth and fully melted. Alternatively, melt them in a double boiler on the stovetop.

Combine the Ingredients:

• Once the chocolate and peanut butter are fully melted, stir in the butter and vanilla extract. Continue stirring until everything is well combined.

Add Cereal:

• Gently fold in the Rice Chex cereal, making sure each piece is coated with the chocolate-peanut butter mixture. Be careful not to crush the cereal too much, as you want to keep the pieces intact.

Chill the Mixture:

• Once the mixture is combined, spread it out onto a baking sheet lined with parchment paper. Place the mixture in the refrigerator for 30–45 minutes to firm up and cool.

Shape the Truffles:

• After the mixture has cooled, use your hands or a spoon to form small, bite-sized balls (about 1 inch in diameter). This should make about 20 truffles, depending on the size.

Coat the Truffles:

• Place the remaining powdered sugar in a shallow bowl.

• Roll each truffle in the powdered sugar until well coated. For an extra touch, you can roll them in sprinkles or additional crushed cereal if desired.

Chill and Serve:

• Place the truffles back in the refrigerator for another 20–30 minutes to set.

• Serve and enjoy these delicious, peanut-buttery, chocolatey treats!