1/2 cup peanut butter
3 tbsp butter, softened
1 cup sifted powdered sugar
8 oz semisweet baker’s chocolate, cut up
1. In a bowl stir together PB and butter. Gradually add powdered sugar, stirring until combined.
2. Shape mixture into 1 inch balls, place on waxed paper, let stand for 20 minutes.
3. In a heavy saucepan melt chocolate over low heat, stirring constantly until smooth. Cool slightly.
4. Dip balls one at a time into chocolate, let excess coating drip off. Place on waxed paper, let stand until firm. 5. Store tightly covered in refrigerator, up to 3 weeks.