CANDY CENTER:

1 stick softened butter
1 3/4 c. (1 18 oz. jar) creamy peanut butter
1 tsp. vanilla
Approximately 1 lb. confectioners' sugar

CHOCOLATE COATING:

1 pkg. (12 oz.) semi-sweet chocolate chips
1 tbsp. vegetable shortening

Cream butter, peanut butter and vanilla together, adding confectioners' sugar until firm enough to roll. Roll into 1 inch balls and place on a wax paper-lined cookie sheet. Melt chocolate chips and shortening together in top of double boiler.

With a teaspoon, dab each candy ball with either enough chocolate to give it a "hat", resembling an acorn, or add more chocolate and let it coat the candy balls just down to the wax paper. (With the second method, it is usually easier to add more chocolate after the first dab has firmed up a bit.) The "acorns" can be arranged on a dish when cool. The candy with additional chocolate is more attractive if turned over when cool (reshape the peanut butter a bit with your fingertip if it looks flattened). Store in the refrigerator. Let stand out a short time before serving. Yield: 6 to 8 dozen.