Instructions:
- Line a baking sheet with parchment paper. Lightly grease hands if necessary for rolling later.
- Gently melt the butter in a saucepan over low heat. Once melted, add the marshmallows and stir constantly until completely smooth and uniform. Do not allow the mixture to brown or scorch.
- Remove the marshmallow mixture from the heat immediately. Stir in the vanilla extract.
- Pour the puffed rice cereal into the melted marshmallow mixture. Use a spatula to fold the cereal in quickly and evenly until just combined. Stop mixing as soon as the cereal is coated to maintain crispness.
- Allow the mixture to cool for 10–15 minutes until it is warm to the touch but cool enough to handle without burning your fingers.
- Scoop out tablespoon-sized portions and quickly roll them into tight balls between your palms. Place the formed balls onto the prepared baking sheet.
- Place the tray of balls into the refrigerator for at least 30 minutes to firm up completely.
- Gently melt the chopped chocolate (using a double boiler or careful microwaving). Stir in the optional coconut oil for glossiness.
- Dip each chilled ball into the melted chocolate, allowing any excess to drip off. Return the dipped balls to the parchment-lined sheet.
- Allow the chocolate coating to set completely at room temperature, or speed it up in the fridge for 10 minutes.