Start by gathering 6 cups of Rice Krispie cereal into a large mixing bowl.
Take a microwave-safe bowl and fully melt 4 tablespoons of butter.
Add three-quarters of the mini marshmallows to the melted butter and stir until they are well-coated.
Microwave the marshmallow mixture for 30 seconds, then stir again. Repeat until the marshmallows are nearly melted.
Combine the marshmallow mix with the Rice Krispies, stirring until fully incorporated.
Mix in the remaining marshmallows evenly.
Lightly dampen your hands, scoop about a third of a cup from the mixture, and shape into a firm ball. Re-dampen hands as needed.
Let the Rice Krispie balls rest for 30 minutes to set.
In a bowl, melt together chocolate chips, peanut butter, and 2 tablespoons of butter until smooth.
Coat each Rice Krispie ball in the chocolate peanut butter mixture.
Roll the coated balls in powdered sugar until thoroughly covered.
Allow to sit at room temperature for another 30 minutes until the chocolate firms up.
Store the finished treats in an airtight container, savoring them within 4 days
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