Edna, the TFA DX Peanut Butter is a bit creamier than the standard PB, so it's not as "harsh" and "dry" tasting, IMO... When I mix my PB cups, I use equal parts (8%) PB and Milk Chocolate, or if I'm using Dark Chocolate, I use 25-50% more (10-12% volume). Of course, it's mixed to my tastes, so you'll mix to your own liking But, the DX PB is a much smoother, creamier blend without the harsh/dry nut taste... so you may not need sweetener, too?
Also, if you're using Dark Chocolate, sometimes adding a little Dairy Milk flavoring (TFA or CAP) will smooth it out and add a touch of sweetness without a "candy" feeling to the mix... Marshmallow does the same thing too, but a little sweeter.
When I'm doing chocolate covered fruit flavors... like my favorite, Chocolate covered Raspberries... I use 12-15% Milk Chocolate and 10% Sweet Raspberry, and sometimes add 3-5% Bavarian Cream to smooth it out (all TFA). Cherry, Orange, and Strawberry are all strong fruit flavors, so if I were making those with chocolate, I'd drop them to 3-5%, depending on how strong they are.