Peanut Butter Balls

Ingredients

• approx. 16 oz. semi-sweet chocolate chips
• approx. 2 tbsps. shortening
• 1 3/4 c. peanut butter
• 1 stick butter (softened)
• 1 tsp. vanilla extract
• approx. 16 oz. confectioners sugar

Directions

1. Mix peanut butter, butter, vanilla in large bowl. Slowly add in confectioners sugar. Use more or less if necessary - consistency should be a little sticky to touch, but should not stick to your hands (think Reses peanut butter cups).
2. Roll into bite size balls and place on wax coated cookie sheet. Cool in fridge for 30 minutes.
3. In a double boiler or makeshift double boiler, melt chocolate and shortening. Consistency should be thin, but not soupy - you want it to easily dip but thoroughly coat the balls. *If you don't have a double boiler or can't find a way to make one, you can melt the chocolate in the microwave. This method just requires more upkeep to keep the chocolate thin. Add more chocolate and shortening if necessary.
4. Using a toothpick, dip the balls into the chocolate, coating to your desire. Place back on cookie sheet in fridge, and cool for another 30 minutes.
5. Store with wax paper in between layers in containers in fridge.

Tip - The shortening keeps the chocolate shiny and hard, and as they sit out on a table, it stops the chocolate from getting that white film that chocolate sometimes gets. Adding the shortening, however, can be eliminated, if you choose to do so.

Yield - approx. 5 dozen