Instructions

1. Line a plate or baking sheet with parchment paper.
2. In a mixer, combine peanut butter and butter on medium speed until fluffy. Slowly add powdered sugar and mix until fully incorporated.
3. Roll the peanut butter mixture into 1-inch balls and place them on the lined baking sheet. You can use a small cookie scoop if desired to ensure the balls are uniform size. If the dough is too soft or won’t roll into a ball, add powdered sugar a little at a time until it reaches the right consistency.
4. Chill the balls for at least two hours or overnight. 
5. After the balls are thoroughly chilled, melt the chocolate according to the package instructions. Dip the peanut butter balls into the chocolate and return them to the wax paper. To dip the balls in chocolate, I use a wooden skewer or toothpick. Dip the ball, tap the skewer to remove excess chocolate, then slide a fork under the ball with the skewer between the tines and place it on the baking tray.
6. Chill for an additional two hours to allow the chocolate to fully set up before packaging or serving.