Recipe Details

Line a baking sheet with waxed paper; set aside.

Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate.

Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat.

Remove chilled peanut butter balls from the refrigerator.

Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick.

Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes.

Line a baking sheet with waxed paper; set aside.

Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate.

Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat.

Remove chilled peanut butter balls from the refrigerator.

Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick.

Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes.