1cupcreamy peanut butter – avoid the natural peanut butter with oils
6tbspunsalted butter – softened
2cupspowdered sugar
16ozalmond bark or white melting candy coating
1container sprinkles – optional
Instructions
In a medium sized bowl, mix together the peanut butter and butter until creamy.
Slowly mix the powdered sugar into the peanut butter and continue to mix until well combined. It may appear crumbly at first, keep mixing and it will all start to come together.
Cover the peanut butter ball in a small bowl and refrigerate for one hour.
Once ready, scoop 1 inch sized balls, roll them to shape and place them on a cookie sheet.
Place into the freezer while you melt the chocolate.
Place chocolate in a glass bowl and microwave it 15 seconds at a time, shaking or stirring between each increment, repeat 3 times. Depending on your microwave, you may need more time, overheated chocolate will get very stiff
Stir the chocolate until completely melted.
Remove the peanut butter balls from the freezer and begin dipping by sticking a toothpick into the ball, dip into the chocolate and tap your wrist a few times with your other hand and it will release some of the drippage.
Drop the coated balls onto a sheet of wax paper then put sprinkles on top.