I adapted this recipe, substituting chunky peanut butter, using a bit less powdered sugar and adding Crisco to help the chocolate coating shine. Oh, and I doubled it. Because it's just easier to go ahead and use up the whole jar of peanut butter. And the whole stick of butter.
3 c. chunky peanut butter (one regular-sized jar)
1/2 c. softened, unsalted butter (1 stick)
5 c. powdered sugar
2 tsp. maple flavoring
2 12 oz pkgs. semi-sweet chocolate chips
2 TB vegetable shortening
The maple flavoring is really the key ingredient. Using an electric mixer, combine the peanut butter, softened butter and maple flavoring. Add the powdered sugar one cup at a time. You may have to mix by hand toward the end. Wrap in plastic wrap and refrigerate for 30 minutes. Roll TB-size balls and place on wax paper-lined baking sheets. Freeze them for 30 minutes. Melt the chocolate chips over a double-broiler and stir in the shortening. Dip peanut butter balls and place back on baking sheets. Use two small spoons or a toothpick and a spoon. They don't have to be pretty! ('Cause the taste so good.) Once the chocolate is set, store in layers separated by wax paper, in an airtight container.