Buckeyes

Steps

1. Put the peanut butter, softened butter and vanilla in a large bowl. Beat with a mixer on medium speed for about 1 minute, until creamy and well blended.
2. Turn the mixer to low and add the powdered sugar a cup at a time, letting each cup disappear before adding the next. The dough is ready when a pinch of it holds together in a smooth ball. If it feels too soft to roll, chill it for 15 minutes.
3. Cover a large baking sheet with waxed paper or parchment. Scoop the dough by the tablespoon, roll each scoop into a smooth 1-inch ball between your palms, and line them up on the sheet.
4. Refrigerate until the balls feel firm, about 30 minutes. Firm balls are much easier to dip.
5. Melt the chocolate chips and shortening together in a small, deep microwave-safe bowl at half power. Start with 1 minute, then go 30 seconds at a time, stirring between rounds, until no lumps remain.
6. Spear a ball with a toothpick and dip it until all but a small circle on top is covered in chocolate. Hold it over the bowl for a moment to drip, set it back on the sheet, and twist out the toothpick.
7. Repeat with the rest, smoothing each toothpick hole with a fingertip. Chill until the chocolate is set, about 20 minutes.

Good to know

• Keep them covered in the fridge, with waxed paper between the layers, and they will be good for about 2 weeks.
• Freeze them for up to 3 months and thaw overnight in the fridge.
• Nestle each one in a mini paper candy cup and pack them in a tin. Keep the tin cool until you give it.
• Stick with regular creamy peanut butter, since natural kinds separate and make an oily dough. Crunchy peanut butter works if you like a little texture.