Here's a tried and true version of the recipe from Hershey's Chocolate.
Hershey's Buckeyes (from the Hershey's Favorites Cookbooklet)
3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut butter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted)
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape. About 30 minutes. Shape into 1 1/2 inch balls.
Melt chocolate bark according to package directions.
Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn't stick.
Using a tooth pick or wooden skewer, dip each ball into chocolate--coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.
Makes about five dozen candies.