In the bowl of a mixer, combine the Swerve, butter, cream cheese, and salt until creamy.

Add peanut butter, and beat until smooth.

Form into 1-inch balls and refrigerate for at least 1 hour.

Heat water in the bottom of a double boiler.

Place the chocolate in the top part and place over the water. (You can also use a metal bowl over a saucepan.)

Cook, stirring constantly, until the chocolate is melted.

Remove from the heat.

Using a fork or skewer to pick up the peanut butter balls, dip them into the chocolate and place on a parchment lined baking sheet to harden.