Place peanut butter chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat.
Pour hot cream mixture into bowl of peanut butter chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chips and cream until all of the “chocolate” is melted, and the cream has disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the ganache as quickly as possible, or it will melt.
Then, roll them and eat them!