Buckeye Balls

Line 2 cookie sheets with waxed paper.

In a large bowl, mix peanut butter, butter, vanilla and confectioners sugar with hands to form a smooth dough.

Make individual olive-size balls by rolling the mixture in palms of hands.

Place balls on cookie sheets and chill 1 hour.

Melt chocolate and shortening in the top of a double boiler over hot boiling water.

Stir with wooden spoon until smooth.

Pour chocolate mixture into a small bowl. Remove balls from refrigerator. Insert wooden toothpick into each ball and dip halfway into the chocolate.

Place coated balls back onto the prepared cookie sheets.

Chill for 30 minutes or until chocolate coating is firm. Store in plastic container in the refrigerator.

Serve chilled.