1-First Step: Gather all ingredients and tools. Line two baking sheets with parchment paper. Soften the butter at room temperature for 10 minutes. This mise en place keeps things smooth, especially for beginners tackling 4 ingredient peanut butter balls.

2-Second Step: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter using a hand mixer on medium speed until smooth, about 1 minute. Gradually add 2 cups powdered sugar, mixing until a thick dough forms. If too sticky, add a tablespoon more sugar. For healthy peanut butter protein balls, stir in a scoop of protein powder here. This step creates the signature filling for chocolate peanut butter balls. Knead by hand if needed for even distribution. Taste and adjust sweetness vegan-style with maple syrup if preferred.

3-Third Step: Scoop tablespoon-sized portions and roll into smooth balls between your palms. Place on prepared sheets, spacing 1 inch apart. Insert a toothpick into each for easy dipping later, or make a small indentation for peanut butter buckeyes style. Chill in the fridge for 15 minutes to firm up.

4-Fourth Step: Melt 12 oz chocolate wafers in a microwave-safe bowl. Heat in 30-second bursts, stirring between, until smooth. Alternatively, use a double boiler on low heat. Dip each chilled ball halfway into chocolate using a fork, letting excess drip off. For full coverage, spoon chocolate over the top. Place back on sheets. If making no bake peanut butter balls fully coated, repeat for a second layer after initial set.

5-Final Step: Sprinkle sea salt or crushed nuts on wet chocolate if desired. Refrigerate for 15-20 minutes until set. Serve at room temp for best flavor. Store extras as noted below.