1 1/2 c. peanut butter
1/2 c. butter, softened
1 tsp. vanilla
1 lb. (16 oz.) box powdered sugar
1 (6 oz.) pkg. chocolate chips
2 tbsp. solid Crisco

Mix first four ingredients in a bowl with your hands until smooth. Shape dough into balls (size of small walnut) and put on a waxed paper lined cookie sheet. Put in refrigerator.

Melt chips and Crisco in microwave or in a double boiler. Insert a toothpick into peanut butter balls and dip into chocolate 3/4 up ball. Return to waxed paper (remove toothpick) and refrigerate 30 minutes.

These can be kept in refrigerator in a plastic container.