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Mix peanut butter, butter, salt, vanilla, and confectioner's sugar until well combined. Roll 1 inch balls and freeze for 30 minutes or refrigerate for 1 hour.
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Melt chocolate and shortening in a double boiler on low until melted, stirring constantly to avoid scorching.
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Dip each ball into chocolate and place on a drying rack.
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Decorate if desired. I topped some of them with toffee chocolate bits.
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After drying you can also melt ¼ cup of creamy peanut butter and drizzle over the tops of the truffles. Allow to thoroughly dry before storing.