Buckeye Balls Name: Tina Inman Base: JEB Little Creek Recipe: 1-1/2 cups creamy peanut butter 1/2 cup butter or margarine 1 teaspoon vanilla 1 16-ounce package confectioner's sugar (powered sugar) 1 6-ounce package semisweet chocolate pieces 2 tablespoons solid vegetable shortening Line 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 on wax paper and put in refrigerator. In the top of a *double boiler, melt chocolate and shortening together. When smooth, pour into small bowl or measuring cup. Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into the melted chocolate so that three-fourths of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer until chocolate is firm and not sticky. To store, remove balls from wax paper and place in plastic containers with wax paper between layers to keep separated. Makes about 5 dozen balls (89 calories each) *For a double boiler, I stack a larger and a smaller sauce pan on top of each other and fill the larger sauce pan with water to the bottom of the smaller sauce pan. This is actually the best method for melting the chocolate, as it tends to burn in the microwave. I usually turn off the burner and just keep my chocolate in the sauce pan and dip my balls directly from the smaller sauce pan. The chocolate tends to cool too fast when it is in a bowl.