Ingredients
1 1/2 cups creamy peanut butter
1/2 cup margarine (softened)
1 tsp. vanilla
16 oz. confectioner’s sugar
6 oz. semisweet chocolate pieces
2 T Crisco
Preparation
Line a baking sheet with wax paper.
In a medium bowl, mix peanut butter, butter, vanilla, and sugar with hands to form a smooth dough. Mixture will be very stiff.
Shape dough into balls, using 2 teaspoons for each.
Place balls on wax paper and refrigerate.
Melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup.
Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into melted chocolate so that 3/4 of ball is coated. Return to wax paper 30 minutes or longer, until chocolate if firm.
To store, remove balls from wax paper and plance in plastic containers, with wax paper between layers.
