MIX the peanut butter and butter in a large bowl until it is combined and gradually add the powdered sugar until it is mixed in.
FOLD in the crunched up corn flakes and let the batter sit for 15-20 minutes in the refrigerator.
FORM small peanut butter balls, about 1 inch in diameter and place them on 2 ALCAN® Cookie Sheets Lined with Reynolds Kitchens™ Parchment Paper in the refrigerator for 15 minutes to allow them to firm up.
MELT the chocolate in a microwave safe bowl for about 1 minute and dip 1 peanut butter ball in at a time with 2 spoons, allowing the excess chocolate to drip off. Set them back on the ALCAN® Cookie Sheets Lined with Reynolds Kitchens™ Parchment Paper in rows of 4.
REPEAT until all of the peanut butter balls have been dipped in chocolate.
COOL and serve.