Roll up your sleeves and work together in LARGE bowl with hands until thoroughly mixed.  Roll into balls and place on wax paper on cookie sheet. There might be a lot of crumblies in the bottom of the bowl while you are working.  You might need to add a little bit more peanut butter to help hold the balls together.  Place rolled balls in refrigerator for about 30 minutes.

Melt 1/2 package of chocolate almond bark in microwave.  Dip chilled balls in chocolate and place back on wax paper.  Eat when the almond bark has set back up – about 10 minutes.

I have dipped these in melted butterscotch chips as well.  This is probably the prefered method for my family, especially Cale!

Makes about 60-70 balls.