Mix the peanut butter and softened butter in a bowl until well combined.
Slowly mix in the powdered sugar until the mixture is firm enough to stick together into one large ball (the type of peanut butter you use and humidity level in the air will determine how much powdered sugar you need to make it firm).
Cover the mixture and let sit in the refrigerator for about 30 minutes.
Shape the now cold peanut butter mixture into 1 inch balls and place them on a wax paper lined baking sheet (use a cookie dough scooper if you want them to be uniform in size). Refrigerate again once finished. The colder the peanut butter balls are, the easier they are to dip.
Melt the chocolate according to the package directions. I prefer to microwave it in a silicone bowl.
Using a fork, dip the peanut butter balls into the melted chocolate one at a time. Let the excess chocolate fall back into the bowl before placing them back onto the wax paper.
Once finished with all that dipping, let them harden at room temperature, and then store them in the refrigerator until ready to serve.