1 1/2 cups creamy peanut butter
1/2 cup salted butter at room temp
1 tsp vanilla
1 16 oz package confectioner's sugar
1 12 oz package semisweet chocolate chips
4 tablespoons shortening
Line a baking sheet with wax paper (or aluminum foil).
In a medium bowl, mix peanut butter, butter, vanilla, and sugar to form a smooth dough.
Shape into balls, about 1 1/2 to 2 teaspoons for each. Place on wax paper and refrigerate.
In top of double boiler over simmering (not boiling) water, melt chocolate and shortening.
When smooth, remove from heat. Insert toothpick into peanut butter balls and dip in chocolate.
Return to wax paper and refrigerate 30 minutes or more.
I refrigerate the uncovered balls overnight and dip them the next day.