• 8 tablespoons unsalted butter, room temperature
• 1/2 cup smooth peanut butter
• 2 cups powdered sugar

• 3/4 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening

Cream butter and peanut butter in a bowl with an electric hand mixer until smooth. Add vanilla and stir. Measure powdered sugar then sift into butter mixture. Mix until well blended; the dough will be stiff. Shape 1/2 ounce portions into 1 inch balls and place on a cookie sheet lined with parchment or waxed paper. Refrigerate until firm, at least 30 minutes. When firm, melt chocolate chips and shortening over low heat in saucepan until melted. Remove from heat. Using a toothpick, dip Buckeyes in chocolate mixture, leaving a bald spot at the top of each ball. Carefully place back on cookie sheet, chocolate side down. Keep chocolate melted by returning occasionally to heat. Buckeyes may need to be stored in an airtight container in the refrigerator, depending on ambient temperature.