With a hand mixer, blend the powdered sugar and creamy peanut butter together until it forms a sticky dough and is well mixed.

Using a mini scoop, scoop the mixture out onto a parchment lined baking sheet. You should get about 12-15 balls, depending on the size of the scoop you use.

Stick the whole thing in the freezer for about 1-2 hours.

When ready, melt the wafers according to package directions. If you find you need to make more, simply heat a handful to finish off. Usually about 1 1/2 cups is what I use total.

Remove the peanut butter balls from the freezer and using a fork, dip them into the chocolate, coating them evenly.

Set them back on the parchment paper to dry.

To speed drying, you can pop them back into the freezer for about 15-20 minutes. Otherwise, if air drying, allow about an hour or so before trying to handle them.