In a medium bowl, stir together peanut butter and marshmallow cream until well combined. Add vanilla and stir well. Fold in Rice Krispies.

Roll peanut butter mixture into balls, about 1¼" in diameter. I use a small cookie scoop to first portion the mixture evenly, then roll into balls with my hands. Place balls in a single layer in a 9''x9'' pan, and then place in freezer for 30 minutes to chill.

Melt almond bark in a double boiler on the stove top or on a low setting in the microwave, taking care to not let it get too hot and scorch. When it's almost melted, remove from heat and stir until almond bark is completely melted and smooth.

Line a rimmed baking sheet with wax paper. Drop a chilled peanut butter ball into the melted almond bark. With two forks, quickly roll the ball until completely coated. Lift ball out of the almond bark with a fork, and then tap the fork gently on the side of the bowl, letting excess almond bark drip back into the bowl. Then scrape the bottom of the fork along the side of the bowl, removing the final excess almond bark. Set truffle on wax paper, using the other fork or a toothpick to gently scrape it onto the paper. Repeat the dipping process until all truffles are made. Once I get the hang of it, I drop 3 to 4 peanut butter balls at the same time into the melted almond bark, and work quickly to dip and transfer to the wax paper.

While almond bark is still melty, sprinkle the tops of the truffles with some finely chopped peanuts or other garnish.