1 1/2 c. confectioners sugar
1 1/4 c. chunky peanut butter
4 tbsp. (1/2 stick) butter, softened
6 oz. pkg. (1 c.) semi - sweet chocolate pieces
1 tsp. shortening

In medium bowl, with spoon mix confectioners sugar, peanut butter and butter until blended, kneading with hands if necessary. Shape peanut butter mixture into 1 inch balls, place on a jelly roll pan. Cover and refrigerate until firm, about 2 hours. When peanut butter balls are firm, in heavy 1 quart sauce pan over low heat, heat semi - sweet chocolate pieces and shortening until melted and smooth, stirring occasionally. Remove sauce pan from heat; let chocolate mixture cool slightly.

Remove half of peanut butter balls from refrigerator. Using a toothpick, carefully dip peanut butter balls, one at a time, into chocolate mixture, making sure to leave a small amount of the peanut butter mixture showing on top to resemble an eye. Place chocolate coated peanut butter balls on waxed paper lined cookie sheet. Remove toothpick. With spoon gently smooth over toothpick hole. Refrigerate peanut butter balls until coating is firm, about 1 hour. Repeat with remaining peanut butter balls. Store in covered container in refrigerator. Makes 3 1/2 dozen, 95 calories each.