Peanut Butter Balls

Method

1. In a large bowl mix all the above ingredients ( except the chocolate). Use a wooden spoon at first, but you may eventually want to dig in with your hands to blend it well.
2. Shape into small balls. The recipe yields at the very least 100 balls. if you do less than that, you are making them too big. I usually get 125.
3. Melt chocolate in a bowl (12 ounces at a time)place over a pot of hot water. Don’t leave the pot on the burner while the chocolate is melting. Bring the water to a boil first. Remove from the heat, then melt the chocolate over the water slowly. AND
4. Don’t get a drop of water in the chocolate.
5. It ruins the consistency. I prefer this method vs. the microwave. The chocolate stays softer while you are rolling the balls.
6. Once the chocolate is melted, roll the balls one at a time in the chocolate. This is tedious work, but worth it. Be sure to have extra chocolate on hand. Set the balls out on cookie sheets lined with waxed paper and sprinkle with non-pareils.
7. Place the cookie sheets in a cool place until the chocolate is hard to the touch.
8. Store in air-tight containers or freeze. They'll last 2 weeks or 2 months in the freezer (if people don't pounce on them as soon as you serve them!)