In a food processor, pulse rice krispies 2 to 3 times or until fine.
Add peanut butter, powdered sugar and vanilla and process until smooth and everything is combined.
Place the other 1 cup of rice krispies in a bowl.
Scoop tablespoon size balls and roll in your hands into a smooth ball. Roll in rice krispies trying to adhere as many cereal to the ball as you can, to cover the surface.
Place ball on a baking sheet.
Repeat with the rest of the peanut butter mixture until it's all gone. Place all balls on baking sheet and refrigerate for at least 1 hour. They should firm up a little bit, but won't be hard.
In a double boiler, melt chocolate disks.
Set a medium bowl over a kitchen towel, wrapping the towel around it.
Pour the melted chocolate into the bowl.
Dip each peanut butter ball into melted chocolate, helping yourself with a fork.
Place the chocolate coated balls back onto the baking sheet to set.
Serve when the chocolate coating is set.
Notes
The recipe makes 20 balls. I counted 4 balls per person.