Skippy chocolate -covered crunchy peanut-butter balls

INGREDIENTS MAKES 30 (DEPENDING ON SIZE)

1 x 340g jar Skippy Peanut Butter (Extra Crunchy)

175g butter 150g icing sugar, sieved

175g milk or dark chocolate chips or chocolate broken into small pieces

DIRECTIONS

Line a baking sheet with non-stick greaseproof paper.

In a medium bowl, combine 175g peanut butter and 115g of the butter. Beat together until well blended. Gradually stir in sieved sugar.

On a chopping board or flat surface, knead the peanut butter mixture until smooth.

Shape mixture into 30 balls and place these on a baking sheet.

Pop in the fridge for 30 minutes.

Melt the chocolate with the remaining butter in a glass bowl over a small pan of simmering water on a low heat.

Stir occasionally.

Remove the peanut balls from the fridge and using two forks, dip each ball into the chocolate.

Return to the baking sheet. Drizzle any leftover chocolate over the peanut butter balls.

Pop back into the fridge for an hour, or until they have firmed up.

Store in a tightly covered container in the fridge.