4-5 cups powdered sugar
12 Tablespoons butter, softened
2 lbs pecans or walnuts, toasted
2-3 lbs dipping chocolate
Mix the softened butter and peanut butter until blended and smooth. You can do this in a food processor, or with a hand held or stand mixer. Add powdered sugar, mix until the peanut butter mixture is dry enough to roll into balls without sticking.
You may need to add more powdered sugar. Add a little at a time. These should be a little dryer than the consistency of chocolate chip cookies. If the mixture is too dry, add a little milk.
Roll into balls about 1″ in diameter. Place on a cookie sheet, when the cookie sheet is full, place in the freezer or refrigerator until thoroughly chilled.
Spread the nuts on a baking sheet. Place in a preheated 350 degree oven for about 10 minutes. Remove and let cool, coarsely chop half of the nuts by hand on a cutting board. Place in a 9×13 pan. Put the rest of the nuts into a food processor or blender and chop fine. Mix with other hand chopped nuts. Set aside.
Place the chocolate in a glass bowl in the microwave or on the stove in a double boiler. Be careful not to burn the chocolate. (It burns really fast, trust me, I’m an expert at burning chocolate) . In the microwave, melt at 30 second to one minute intervals. Remove and stir. Cook just until chocolate is melted.
Remove pb balls from refrigerator.