1 1/2 c. powdered sugar
1 1/4 c. peanut butter
4 tbsp. butter, softened (1/2 stick)

Mix ingredients until blended. Shape into balls. Place on cookie sheet lined with wax paper. Refrigerate at least 2 hours.

CHOCOLATE COATING:
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces
1 tsp. shortening
Or chocolate almond bark

Heat pieces and shortening (or bark) over low heat until melted. Using toothpick dip balls one at a time into chocolate, and place on back on cookie sheet. Place in refrigerator, at least 1 hour. Remove from cookie sheet and store in container in refrigerator.

Leftover coating can be put in container and stored in a cool place for later.