Melt the butter with the peanut butter in a saucepan over medium heat.
In a large bowl, combine the rice cereal and icing sugar. Pour the peanut butter mixture over the cereal and sugar and mix tightly.
With this mixture, form balls 2.5 cm in diameter and place on a baking sheet. Refrigerate for a few hours.
Melt the chocolate chips in a bain-marie and keep warm and smooth while handling the balls. Place a ball in a teaspoon and soak gently in the chocolate to coat them.
Roll them in the chopped peanuts and place on a baking sheet in the refrigerator to allow the chocolate to harden.
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