Recipe from Sherry Batten of Ga.

2 cups peanut butter
1 lb. powdered sugar
1 cup butter-softened
6 blocks-chocolate almond bark

In a bowl, combine peanut butter, powdered sugar and butter. Beat until well blended and smooth. Roll mixture into 1-inch balls. Place on wax paper lined baking sheet.  Chill about 1 hour.

Melt chocolate in glass microwave safe bowl. Stir until smooth. Dip balls in chocolate using candy dipping utensils or a skewer, until completely coated.

Set on a waxed-paper-lined baking sheet until hardened.

**Store in refrigerator.
**Keep well in freezer for 3 months.