MIX PEANUT BUTTER DOUGH & FORM BALLS:
IN A LARGE MIXING BOWL, MIX TOGETHER BUTTER, PEANUT BUTTER, CONFECTIONERS’ SUGAR, AND VANILLA UNTIL WELL COMBINED.
LINE A COOKIE SHEET OR JELLY ROLL PAN WITH WAX PAPER. ROLL THE PEANUT BUTTER DOUGH INTO 1-INCH BALLS AND PLACE THE BALLS ON THE LINED PAN.
PLACE PAN IN THE FREEZER AND CHILL THE PEANUT BUTTER BALLS UNTIL FIRM, ABOUT 30 MINUTES.
MELT CHOCOLATE:
COMBINE CHOCOLATE CHIPS AND SHORTENING IN THE TOP OF A DOUBLE BOILER OR SMALL SHALLOW MIXING BOWL SET OVER SIMMERING WATER.
STIR FREQUENTLY UNTIL CHOCOLATE CHIPS ARE MELTED AND SMOOTH.
DIP PEANUT BUTTER BALLS IN CHOCOLATE:
REMOVE MELTED CHOCOLATE FROM THE POT OF SIMMERING WATER. REMOVE PEANUT BUTTER BALLS FROM THE FREEZER.
WORKING WITH ONE PEANUT BUTTER BALL AT A TIME, STICK A WOODEN PICK INTO THE BALL – INSERTING IT ABOUT 3/4 OF THE WAY IN & MAKING SURE TO NOT POKE THROUGH THE BOTTOM OF THE BALL.
HOLD ONTO THE WOODEN PICK AS A “HANDLE;” DIP THE BOTTOM PORTION OF THE PEANUT BUTTER BALL INTO THE MELTED CHOCOLATE, LEAVING SOME OF THE PEANUT BUTTER EXPOSED AT THE TOP. LET ANY EXCESS CHOCOLATE DRIP OFF BACK INTO THE MELTED CHOCOLATE.
PLACE ON THE WAX PAPER-LINED PAN AND GENTLY REMOVE THE WOODEN PICK.
REPEAT UNTIL ALL PEANUT BUTTER BALLS HAVE BEEN DIPPED IN CHOCOLATE.
CHILL THE DIPPED BUCKEYES UNTIL THE CHOCOLATE IS SET, ABOUT 15 MINUTES. THEN USE YOUR FINGER TO GENTLY SMOOTH OVER AND FIX THE HOLE IN EACH FROM THE WOODEN PICK.
STORE IN A SEALED CONTAINER IN THE REFRIGERATOR (OR FREEZER) UNTIL SERVING.
