Mix the first three ingredients and then work in the Rice Krispies. Form into small balls by rolling them in your hand. Place them on a cookie sheet and put them in the freezer while you melt the chocolate (15 to 20 minutes).
Melt the chocolate chips slowly in a saucepan over low heat or in a double boiler. When all the chocolate is melted, take the balls out of the freezer and use a wooden skewer, like you would use for kabobs, and insert the skewer into a ball and then dip it into the chocolate. Twirl or gently shake off excess chocolate. Place each chocolate-coated buckeye on a waxed paper surface to set until the chocolate is hardened. Refrigerate in a tin or plastic container.