combine powdered sugar, peanut butter, and butter. It's easiest to mix it together with your fingers. If mixture is sticky add more powdered sugar. Make into balls. Refrigerate for 3-4 hours.
Melt chocolate almond bark on low heat, stirring constantly until just melted. Dip each cold peanut butter ball in the chocolate. Place on cookie sheet covered in wax paper. Refrigerate until chocolate is hard.
Originally Submitted
10/15/2011
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