With an electric mixer, beat peanut butter and butter until smooth.

Mix in salt, then gradually mix in powdered sugar until mixture is smooth and easy to handle. Stir in 2 cups of crispy rice cereal.

Shape peanut butter mixture into 1 inch balls and place on a wax paper lined baking sheet. Refrigerate for 30 minutes.

Meanwhile, melt chocolate in a microwave safe bowl at 50% power, stirring often, until smooth. Crush remaining 1/4 cup of crispy rice cereal.

Dip the peanut butter balls in the chocolate and return to a wax paper lined baking sheet. Before the chocolate sets, sprinkle each truffle with some of the crushed cereal. Store truffles in an airtight container.