Add the Powdered Sugar: Gradually add 1 cup of powdered sugar to the mixture and mix until fully combined. The powdered sugar will help thicken the mixture and give it the perfect dough-like consistency. Once mixed, you should have a thick and smooth dough.
Roll into Balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. The dough will be a little sticky, so it helps to lightly grease your hands or use a spoon to help form the balls. Once rolled, chill them in the refrigerator for about 20-30 minutes, or until firm.
Melt the Chocolate: Choose your favorite chocolate—milk, dark, or white—and melt it in a microwave or using a double boiler until smooth. If using a microwave, melt the chocolate in 30-second intervals, stirring in between, to prevent burning.
Dip the Balls in Chocolate: Once the cream cheese balls are chilled, use a fork or dipping tool to dip each ball into the melted chocolate, ensuring it’s fully coated. Allow the excess chocolate to drip off before placing the coated balls back on the parchment-lined tray. The chocolate coating should be smooth and even for the best texture.
Chill Until Set: Refrigerate the chocolate-coated peanut butter balls until the chocolate hardens. This usually takes about 30 minutes to an hour. You can also speed up the process by placing them in the freezer for a few minutes.
Optional Decoration: For an extra touch, you can dust the finished peanut butter balls with powdered sugar or drizzle additional melted chocolate over the top. This adds a nice decorative flair and a little extra sweetness!
