Sorry... I've been making these since the 70s and have a recipe that I've perfected over the years. I do it in a different order and my ingredients are by the pound. It's as easy as 1-2-3. 1 lb of butter (margarine works better for flavor), 2 lbs of peanut butter (Jiff smooth works/tastes best) and 3 lbs of sifted powdered sugar. I melt the butter first (slowly and over low heat) and add the powdered sugar with the butter. I also use a small amount of food-grade paraffin with the chocolate to help adherence as well as it keeps the chocolate from blooming. I've been meaning to make a video of it for some time... it's the only request my friends have for me at Christmas.
I made this recipe as written and the peanut butter mixture never stiffened enough to make balls. I put it in the freezer and it was still was too soft to stick together. I was offered advise by others to maybe cut back on the amount of butter used. In looking around at other recipes, I have found that most of them call for half the amount of butter as this one. I had to throw the whole batch away, disappointed!!
This a great recipe and I just have one hint. Put the balls in the freezer for about 15 minutes and then dip them. Much easier this way! My only alteration, and my recipe is over 40 years old, is to add melted paraffin to chocolate chips (about 1/3 cup). You cannot taste the paraffin and they hold together perfectly!