Place the softened butter in a large bowl.
Add the almond butter and mix well.
Add the powdered sugar and, again, mix well.
Work in the rice crispies.
I use my fingers and really work it in. Some will get crunched but that is okay.
Make 36 balls.
Freeze for 2 hours.
Set up two cookie sheets with waxed paper on each.
Right before you take the balls out of the freezer – melt the chocolate over a double boiler.
Roll each ball in the melted chocolate.
I lift them up with two forks and place on the waxed paper.
Let dry on the wax paper.
Store in the refrigerator.