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1
Prepare a baking sheet by lining it with aluminum foil, set aside.
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2
Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
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3
Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
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4
If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
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5
Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
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6
Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
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7
Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
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8
Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
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9
Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
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10
Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
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11
Repeat with remaining candy.
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12
Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.
