18 oz jar of peanut butter, creamy or crunchy
1/2 cup of unsalted butter, room temperature
3 1/2 cups of sifted powdered sugar
1 Tbsp. vanilla
Ghirardelli chocolate melting wafers
Combine all ingredients in a medium size bowl. Roll into 3/4 inch balls. Using a toothpick, pick-up each piece and dip the bottom 3/4 of the ball into the chocolate and place on a wax paper lined cookie sheet. Once they’re set, store in an air-tight container.