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Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix.
Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set.
Store in an airtight container in the fridge or freezer.