Start by softening the unsalted butter. In a large mixing bowl, combine the softened butter and creamy or crunchy peanut butter using a stand mixer or hand mixer on medium speed until the mixture is smooth and well-blended, about 2 minutes.

Gradually add in the powdered sugar while mixing on low speed to prevent a sugary cloud from forming. Continue to mix until the powdered sugar is fully incorporated and the mixture looks thick and cohesive, about 3 minutes.

Gently fold in the Cocoa Rice Krispies using a spatula until the cereal is evenly coated and the mixture is well combined.

Wash your hands in cold water, scoop out about a tablespoon of the mixture, and roll it between your palms to create 1-inch balls, then place them on a parchment-lined baking sheet.

Refrigerate the Peanut Butter Balls for at least 1 hour or freeze for 20 minutes to firm up.

Melt the chocolate wafers in a microwave-safe bowl, microwaving in 30-second intervals until smooth.

Dip each chilled peanut butter ball into the melted chocolate using a fork, ensuring it is fully coated, then tap the fork on the side of the bowl to remove excess chocolate.

Allow the chocolate-coated Peanut Butter Balls to sit at room temperature or refrigerate for about 30 minutes until firm.