Optional toppings: sea salt, crushed nuts, mini chocolate chips, powdered sugar, coconut or sprinkles
Line a baking sheet with parchment paper and set aside.
Mix together peanut butter, butter, and vanilla in a medium-size bowl with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 3/4 cup powdered sugar and mix with your hands until all the sugar is gone. It will start feeling thick.
Shape dough into 1-inch balls and place on baking sheet. I like to use a small cookie scoop and then roll them in my hands. Place on baking sheet and then freeze for 15 minutes.
In a small bowl, melt chocolate melting wafers in the microwave for 60 seconds or in a double broiler. Stir until melted.
Remove the truffles from the freezer and dip them one by one in the chocolate. Make sure they are evenly coated. I like to use a fork to dip them in and then tap the fork on the side of the bowl to remove any excess chocolate.
Place the truffles back on the parchment paper. Top with sea salt, or other toppings if desired. Place truffles in the refrigerator for 10 minutes to allow to harden. Best stored in the refrigerator.
This recipes makes about 24-36 balls depending on the size. They are the perfect bite size treat.For variation:Skip dipping them in chocolate and roll them in crushed nuts, mini chocolate chips, powder sugar, coconut or sprinkles. Or dip in white chocolate.