Instructions

• In a medium bowl, stir together the creamy peanut butter and the marshmallow cream until smooth and well combined. Add the vanilla extract and stir until incorporated.
• Fold the Rice Krispies into the peanut butter mixture until evenly distributed.
• Portion the mixture into balls about 1¼ inches in diameter (a small cookie scoop helps). Roll each portion between your palms to form smooth balls. Arrange the balls in a single layer in a 9" x 9" pan. Freeze for 30 minutes to firm.
• Prepare the almond bark for dipping: melt the vanilla-flavored almond bark in a double boiler over simmering water, stirring until almost melted, then remove from heat and stir until completely smooth. Or melt on a low microwave setting in short bursts, stirring between bursts, taking care not to overheat or scorch.
• Line a rimmed baking sheet with wax paper. Working with chilled peanut butter balls, drop one ball into the melted almond bark. Using two forks, roll the ball quickly to coat it completely. Lift the coated ball with a fork, tap the fork gently on the side of the bowl to let excess almond bark drip back, then scrape the bottom of the fork along the bowl edge to remove the final excess. Use the second fork or a toothpick to transfer the truffle onto the wax paper.
• Repeat the dipping process until all truffles are coated. (If you prefer and can work quickly, you may dip 3–4 balls at a time.)
• While the coating is still wet, sprinkle the tops with the very finely chopped peanuts or sprinkles, or add a chocolate drizzle if using.
• Let the coated truffles set until the almond bark is firm at room temperature, or chill briefly in the refrigerator to speed setting. Once set, store the truffles in an airtight container.