Note: I have used name brand peanut butter but have found they're tasteless. Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.

Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste. If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.

Place the mixture into the refrigerator for at least 15 minutes. It's is easier to handle and will stick less when cold.

Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray. Place the tray into the freezer for at least 20 minutes. This allowed the balls to harden, making them easier to dip without falling off the toothpick.

Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).

Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball. It should resemble a Buckeye nut. Allow excess chocolate to drip off. Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.

If more chocolate is preferred, they can be doubled dipped into the chocolate. If the balls start falling off the toothpick just pop them back into the freezer to chill again.