Buckeye Balls - cooking recipe

Ingredients

1/2 c. soft butter
1 1/2 c. soft creamy peanut butter
1 lb. confectioners sugar
1 tsp. vanilla
6 oz. semi-sweet chocolate chips
2 Tbsp. Crisco

Preparation

Mix well all but last 2 ingredients to form a stiff dough. Roll into balls a little smaller than a walnut and place on waxed paper.
Refrigerate 3 or 4 hours.
Melt semi-sweet chips with Crisco.
Insert toothpicks into top of peanut butter balls and dip into chocolate.
Leave a circle of peanut butter showing.
Let cool on waxed paper.