The peanut butter balls can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.

Expert tips:

• Chill the dough if it’s too soft to roll – If the dough is too soft or sticky to easily roll in your hands, pop it in the fridge for 20-30 minutes to firm up.
• Freeze the balls before dipping in chocolate – This really helps the peanut butter balls hold their shape when dipping in the warm chocolate. It also helps the chocolate set up faster.
• Use regular peanut butter – Creamy style is best because it gives the peanut butter balls a smooth truffle-like texture. Do not use natural peanut butter becuase it’s too greasy to work with.
• Use dark or semi-sweet baking chocolate – Baking chocolate melts much better than chocolate chips. I’ve also heard good things about Ghirardelli chocolate wafers. You can also use chocolate-flavored melting wafers, but they don’t taste as good.
• Melting the chocolate – The easiest and fastest way is to melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl, heat at 50% power in 30-second intervals, stirring in between until smooth and completely melted.
• Use a small fork to dip the peanut butter balls – Using a fork allows you to quickly roll the balls in the chocolate and lift them out. Tip the fork to roll the balls onto the wax paper or use a toothpick to help slide the balls off the fork.
• Tap excess chocolate – After dipping the balls in the chocolate, tap the fork on the side of the bowl a few times to let the excess chocolate drip off so it doesn’t pool on the bottom when you place the balls to set.