1 1/2 c. peanut butter
1/2 c. butter
1 tsp. vanilla
1 (16 oz.) pkg. powdered sugar
1 (16 oz.) pkg. semi sweet chocolate
2 tbsp. Crisco

Line cookie sheet with wax paper. Mix peanut butter, butter, vanilla and sugar with hands. Shape into balls. Place on wax paper and refrigerate. In top of double boiler, melt chocolate and shortening. Simmer, not boil. When smooth pour into small cup. Use toothpick to dip balls. Cover 3/4 of balls. Refrigerate for 30 minutes. Then store in plastic container (or any box). Put wax paper between layers. Refrigerate or freeze.

P.S. MUST use shortening with chocolate. It doesn't melt at room temperature butter will.