Cream together the peanut butter and unsalted butter. Stir in the salt and icing sugar and mix until combined. If the mixture is too dry and you are unable to form it into balls, add 1 teaspoon of water at a time until it starts sticking together (be careful not to add too much water and stop once you’re able to firmly press the mixture into tiny balls).
Use your hands to firmly press and roll the peanut butter mixture into 24 one-inch balls and set aside.
Using a microwave safe container, melt 2 cups of the chocolate chips on 50% power for 30 second intervals, stirring between each one until fully melted. Once the chocolate is melted, add in the remaining ½ cup of chocolate chips, and stir until fully melted. If the added chocolate doesn’t fully melt, stick in the microwave at half power for about 10 more seconds and stir until melted, repeating if necessary.
Prepare a baking sheet lined with parchment paper or a silicone baking mat. Pick up a peanut butter ball by sticking a toothpick into it and dip the ball into the melted chocolate. Spoon more chocolate onto it to make sure the peanut butter mixture is fully covered. Place the now chocolate-covered peanut butter ball onto the baking sheet and repeat for the rest of the balls.
Before the chocolate dries, you can sprinkle a little bit of flaky salt on top of the balls to make them a little more ~gourmet~. Let the chocolate set for about an hour at room temperature or speed up the process by sticking them in the fridge. This dessert tastes best at room temperature so make sure you bring them down to room temp before enjoying (or suffer very hard and cold chocolate!). Enjoy!