• Begin by lining a baking sheet with a parchment paper. Measure out two cups of peanut butter (or do what I did and use a 16oz jar) and place in a bowl. I had to use a real bowl and do it by hand, but Jane used her stand mixer bowl which had I have been at home when I made these, I would have done). Combine the peanut butter with the powdered sugar and vanilla extract. If you use a stand mixer, the paddle attachment works best for this. Mix until completely blended.
• Using a mini ice cream scoop, scoop out balls of peanut butter and place on the prepared baking sheet. I used my hands to roll them into a more ball like shape. The peanut butter will soften, so wash your hands in cold water periodically and dry them off thoroughly, then continue rolling. Place the pan in the refrigerator or freezer for 1 hour or until chilled. I chose the freezer and found that dipping them in the chocolate was MUCH easier and retained their shape.
• Melt the chocolate in a double boiler or using a heatproof bowl placed on top of a saucepan of simmering water.
• Stir the chocolate constantly until completely melted and silky smooth.
• Place one frozen peanut butter truffle in the melted chocolate, rolling it around to completely coat. I used a fork to dip it in and a spoon to cover it with chocolate all over. Tap the truffle gently on the edge of the bowl to remove the excess chocolate.
• Continue until all the truffles are coated. Place them in the refrigerator to set the chocolate. I allowed mine to hang out for about an hour or so.

Note: Store these truffles in an airtight container in the refrigerator and serve them cool, to keep the chocolate from melting.