Microwave peanut butter and unsalted butter until the butter is completely melted. (Microwave in 30 seconds burst and check). Mix peanut butter and butter well.
Sift powdered sugar well to make it light and airy without any lumps.
Let the above mixture cool down. Then add vanilla extract, salt, powdered sugar, and puffed rice crisps. Mix well using a silicon spatula.
The above mixture might feel a little sticky, so refrigerate it for at least 30 minutes to 1 hour. When it no longer feels sticky to touch, remove it from the refrigerator.
Line a large baking sheet with parchment paper.
Take out 1 heaping tablespoon of the mixture, roll it into a smooth ball in between your palms. Place it on the lined baking sheet. You should get approximately 20-22 balls. Chill the shaped peanut butter balls for 30 minutes.
Toward the end of chilling time, melt together dark chocolate chips and coconut oil either in a double boiler or microwave. If using a microwave, heat it for 30 seconds and let it rest undisturbed for 30 seconds before mixing. Repeat the process until the chocolate chip is completely melted.
When the melted chocolate is lukewarm(not hot to touch), remove the shaped peanut butter balls from refrigerator.
Using a fork dip one ball at a time into the melted chocolate, coat well and remove letting excess melted chocolate drip off into the bowl. Place the coated ball carefully on the baking sheet. Repeat the process for rest of the eggs.
When is chocolate is still not hard sprinkle flakey sea salt on top. ( This step is optional but I love sea salt on sweet treats)
Keep the chocolate coated balls back in the refrigerator to chill and the chocolate to set.
You can use the leftover melted chocolate to decorate the balls. Place the melted chocolate to a piping bag (or use a fork) to drizzle over chilled peanut butter balls. Chill it again for the chocolate to set.