1 jar (18-ounce) creamy or crunchy peanut butter
1 stick (½ cup) unsalted butter, softened
1 pound confectioners sugar
3 cups chocolate coating wafers, melted*

Line two large baking sheets with parchment paper or waxed paper.  Set aside.

Beat peanut butter and butter in a medium bowl with electric mixture until smooth.  Add confectioners sugar.  Beat on low to begin to combine the ingredients.  Finish by kneading by hand until thoroughly mixed.  Mixture will be crumbly.  Roll into balls about the size of a quarter; place balls on prepared pan.

Meanwhile, melt chocolate wafers in the tip of a double boiler set over simmering water; stir until smooth.  Insert a toothpick in top of peanut butter balls and dip into chocolate.  Let excess chocolate drip off.  Place the coated balls on prepared pan; drizzle a small amount of chocolate on top of balls to cover the hole made by the toothpick.  Let cool completely.

Store in airtight container.  Yield:  80 peanut butter balls.

*Note:  May use 3 cups semi-sweet chocolate chips melted with 1½ teaspoons shortening in place of chocolate candy coating.