Mix the peanut butter, powdered Erythritol and the melted butter together. You want your peanut butter mixture to be a little sticky. If your mixture isn’t you can toss it in the fridge for a bit and that will help.
After your peanut butter mixture is ready then you will want to roll them into small round balls. We use a small scoop. You can just roll them in your hands as well. You want each ball to be about 2 tablespoons in size. Place the rolled peanut butter balls on a cookie sheet that is lined with parchment paper.
After you have all the balls rolled you will want to place them in the fridge for at least 30 minutes, You want them to be nice and cold.
Next you will need to melt the 6oz of chocolate. Can use a the double boiler method if you want. I just melt it in the microwave slowly stirring often. You want it to be of the consistency that it falls off a spoon in ribbons.
Once your chocolate is ready then dunk each peanut butter ball in the chocolate and roll them around to cover. Use a fork to lift them out. Place them back on the parchment paper lined cookie sheet. If topping make sure to do it while the chocolate is still warm.
Once all are covered than chill again in the fridge for an hour.
Make sure to use powdered Erythritol for best results.