In a large bowl, mix together the peanut butter, butter, and vanilla until smooth. Stir in the Rice Krispies, chopped pecans, and shredded coconut until evenly coated.
Chill and Shape:
Refrigerate the mixture for about 30 minutes or longer until firm enough to handle.
Form into small balls and place them on a baking sheet. Refrigerate again for at least 1 hour to set.
Make the Chocolate Coating:
In a double boiler, melt the chocolate chips and sweet chocolate square together over low heat. Keep the mixture warm and soft, not hot.
Coat the Balls:
Drop each chilled ball into the melted chocolate, using a fork to roll and coat evenly. Lift each one out, letting the excess drip off.
Set and Store:
Place the coated balls on parchment paper and refrigerate until firm.
These can also be frozen—they thaw beautifully and taste just as fresh.
