In a large mixing bowl, combine ½ cup peanut butter, 3 tablespoons softened butter, and 1 teaspoon vanilla extract. Blend until creamy and smooth, about 2-3 minutes.

Gently fold in 1 cup of Rice Krispies cereal, ½ cup of chopped pecans (if using), and 1 cup of shredded coconut until well mixed.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Place the baking sheet in the freezer for about 20 minutes to firm the balls.

Melt 12 oz of chocolate chips and 1 square of sweet chocolate in a microwave-safe bowl in 30-second intervals.

Dip each chilled ball into the melted chocolate, remove excess chocolate, and place them back on the baking sheet.

Sprinkle optional toppings on the coated balls while the chocolate is still wet.

Refrigerate for at least 1 hour to allow the chocolate to set.

Serve chilled or allow to come to room temperature before serving.