2-2 1/2 c. creamy peanut butter

4 c. sifted confectioners sugar

1/2 c. butter 

1 t. vanilla extract

6 oz. semi-sweet chocolate chips

2 T. shortening 

In a very large mixing bowl, add sugar, room temperature butter, peanut butter and vanilla.  Mix together with hands until well combined.  The texture should be thick and crumbly.

Line parchment paper on a large cookie sheet.  Take about 2 tablespoons of peanut butter dough and work into the palm of your hands to create a firm and smooth ball.  Transfer peanut butter balls to the cookie sheet.  Do this until all of the dough is gone.  

In a medium pot, simmer about 3 cups of water.   Place a mixing bowl on top of the pot.  I used a chop stick to place in between the simmering water pot and the mixing bowl to allow the steam to be released.  We are creating a double boiler.  Add 6 ounces of chocolate chips and 2 tablespoons of shortening into the mixing bowl.  Stir chocolate mix with a spatula until chocolate and shortening are well combined and completely melted.

Take a skewer and poke a peanut ball until it hits the center and roll it around in the melted chocolate.  Transfer it back to the cookie sheet and continue to do this until all of the peanut butter balls are dipped in chocolate.

Place the cookie sheet with the peanut butter balls in the refrigerator for at least 30 minutes.

Once the chocolate has hardened, transfer them into a cookie container and keep them in a cool, dry place and enjoy!