Mix the peanut butter, butter and powdered sugar together until smooth. For this you can do it by hand using a spatula or via a mixer.

Place mixture into the refrigerator for 30 minutes (or more) or place on the quick freeze shelf of your freezer or 15-20 minutes.

Line a baking sheet with parchment paper and roll the mixture into balls, placing them on the prepared baking sheet. (Chilling the batter makes it easier and less messy to roll).

Once you have all the balls rolled. Place them into the freezer for 20-30 minutes.

When ready to dip the peanut butter balls, fill a small pot ¼ of the way with water and bring it to a boil.

Carefully set a large metal bowl over the pot with the chocolate in it. Whisk chocolate until melted. This will only take a couple of minutes. Watch out for steam escaping from the put. I tilt my metal bowl on an angle and allow the steam to escape out the back.

Whisk firmly and quickly until smooth.

Then quickly coat the balls one by one in the chocolate. I place a ball in with a small spoon, spoon chocolate over it and then using athin metal icing spatula like this one (less than $4), quickly lift it out from the chocolate and place it on your parchment paper-lined baking sheet.

Once all balls are coated, chill until chocolate is firm. This simple tool is the most efficient way to lift most things I dip out efficiently without taking too much chocolate with them.