In a large mixing bowl, combine the softened salted butter and crunchy peanut butter. Mix them together until well blended and creamy.
Gradually add the powdered sugar to the peanut butter mixture, stirring until it’s fully incorporated. The mixture will start to thicken, but that’s exactly what we want!
Gently fold in the Rice Krispies until they are evenly distributed throughout the mixture. This will give your peanut butter balls that delightful crunch.
Using a cookie scoop or your hands, portion out the mixture and roll it into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes to allow them to firm up.
While the peanut butter balls are chilling, melt the semi-sweet chocolate chips (or chocolate almond bark) with the butter flavored shortening. You can do this in a double boiler or in the microwave, melting in 30-second increments until smooth.
Remove the peanut butter balls from the refrigerator. Dip each ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift them out, allowing any excess chocolate to drip off.
Place the chocolate-coated balls back on the parchment-lined baking sheet. Repeat the process until all the balls are coated.
Return the baking sheet to the refrigerator for another 30 minutes to let the chocolate set completely.
