3 tablespoon butter (salted or unsalted), softened
1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 1/4 cup semi-sweet chocolate chips
1 tablespoon shortening, optional
1/4 cup milk chocolate chips
1 teaspoon shortening, optional
Line a baking sheet with wax paper.
In a medium bowl, mix together butter and peanut butter until well combined. Incorporate powdered sugar and mix really well until a smooth dough forms. Form dough into 24 balls (about 1 1/2 tablespoons of dough per ball) and place on the prepared baking sheet. Place baking sheet into the fridge and let chill for 30 minutes (or 15 minutes in the freezer).
Meanwhile, melt semi-sweet chocolate chips and 1 tablespoon shortening, if using, in the microwave or with the help of a double boiler.
Remove peanut butter balls from the fridge and dunk one ball at-a-time into the melted chocolate. I use a fork to flip over the ball in the chocolate to make sure it's evenly coated. After that, I tap the fork gently against the side of the bowl to let excess chocolate drip off and transfer the coated truffle back to the baking sheet. Repeat with all balls. Place back into fridge for 10 minutes.
Melt milk chocolate and 1 teaspoon shortening and remove truffles from the fridge. Using a fork, sprinkle each truffle with melted chocolate. Place truffles back into the fridge for at least 15 minutes or until set. Enjoy!