Stick a toothpick in the top of each ball (you can use it later as a dipping pencil) and put in the freezer until set, about 30 minutes.
Melt the chocolate chips with the butter in a bain-marie or in a saucepan of barely simmering water. Stir the mixture often until smooth and all the chocolate chips have melted.
Dip the frozen peanut butter balls into the hot melted chocolate with a toothpick. To make them look like real “bouquets”, leave a small drop of peanut butter on the top, as in my photos.
Place each “beech” back on the biscuit sheet. Remove the toothpicks and run your fingertip through the peanut butter mixture where the toothpick was, so there are no holes. Put in the fridge until the chocolate has hardened.
Store in the fridge between two layers of baking paper to prevent sticking. You can also freeze them for 4-6 weeks.
