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1
Blend peanut butter and butter together with a mixer on low speed. Add powdered sugar.
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2
If you use smooth peanut butter, try adding corn flakes to the mix and remove a little bit of powdered sugar. This gives you a more subtle crunch than you would get with crunchy peanut butter and it just happens to be my favorite way to eat peanut butter balls.
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3
Shape dough into 1-1.5 inch balls and place on a cookie sheet.
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4
This next step is important. Once all the balls are rolled, place the sheet in the fridge for at least 30 minutes. The peanut butter must be firm before coating with chocolate or they will fall apart.
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5
Melt dipping chocolate in a double boiler. You can microwave it if your chocolate allows, but make sure to read and follow the package directions carefully. I do not own a double boiler so instead, I put a glass bowl on top of a pot of boiling water to melt the chocolate. This works well, but be sure the two are a good size fit. You want to avoid letting out steam that will get into your chocolate and cause bubbles.
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6
Next, drop a couple of peanut butter balls into the melted chocolate at a time. Use two spoons to move the peanut butter balls around until coated. Carefully drop the chocolate covered balls onto wax paper and let cool.
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7
I know that seems like a lot of writing to explain this process, but it's really very simple. Waiting to eat the finished product is the hardest part.
