makes about 18 (1 1/2 inch) balls or 20 (2-inch) squares
3 1/2 cups Brown Rice Crisps cereal
1 cup peanut butter (I used smooth, but crunchy should work too)
2 Tablespoons agave syrup
stevia to taste, optional (I used 3 packets of Truvia)
1 cup semisweet chocolate chips (vegan is available at Whole Foods and other natural foods stores)
Sprinkles for decorating (optional)
Stir cereal, peanut butter, agave and stevia in a medium bowl with a rubber spatula until combined. This mixture should hold together when pressed in your hand. If it doesn't, simply add a little more peanut butter. If it's too wet, add a little more crisps. Press the peanut butter crisp mixture into a lightly greased 8-inch square baking dish, or refrigerate for 20 minutes and then roll into 1 1/2" balls. If making the balls, place the balls on a cookie sheet lined with wax paper and place in the refrigerator for another 15 minutes.
Place the chocolate chips into a medium glass bowl set over a small saucepan with an inch of simmering water. Stir until chocolate has melted. To thin chocolate, you can add a teaspoon of melted coconut oil, if needed.
Pour the chocolate over the peanut butter mixture if you're using the pan. If making the balls, dip them into the chocolate and let the excess chocolate drip off. Top with a pinch of sprinkles, if using. Return to the cookie sheet and refrigerate until ready to eat. If using the pan, refrigerate until hardened, about 1 hour, and then cut into squares.