I think the recipe is pretty standard. The only thing extra I do is I add about 1/2 a stick of crisco per one bag chocolate chips and melt in in a double boiler. That will thin the chocolate enough to make it really easy to dip the balls. Otherwise the chocolate is too thick and looks clumpy instead of smooth on the balls.
In a large
bowl, mix together the peanut butter, butter, vanilla and confectioners'
sugar. The dough will look dry. Roll into 1 inch balls and place on a
waxed paper-lined cookie sheet.
toothpick into the top of each ball (to be used later as the handle for
dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
peanut butter balls in chocolate holding onto the toothpick. Leave a
small portion of peanut butter showing at the top to make them look like
Buckeyes. Put back on the cookie sheet and refrigerate until serving.