Step 1

Using a wooden spoon, a spatula, or a handheld or stand mixer fitted with a paddle attachment (on medium speed), mix butter and peanut butter until combined and creamy. Add vanilla and salt and mix until combined. Add 2 cups powdered sugar and beat until combined. It’s ok if the mixture is a little crumbly or soft. Add more powdered sugar as needed until you can easily form the mixture into balls.

Step 2

Roll peanut butter dough into 1.5-inch/4 cm (or any size you want) balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for 1 hour or until firm.

Step 3

Melt chocolate in a double boiler or the microwave, then place in a tall glass or a measuring cup, so it’s easier to dip the balls.

Step 4

Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool or a fork, then tap to allow excess chocolate to drip off. Place balls back onto the baking sheet. Place in the refrigerator until chocolate is set before serving.

Step 5

Peanut butter balls can be kept in an airtight container in the refrigerator for 5 days.