Cream together peanut butter and butter in mixer.
Add 2 cups powdered sugar, and mix until blended. Then add additional powdered sugar as needed to make the peanut butter mixture stiff enough to mold into peanut butter balls and stay on a toothpick when dipped into chocolate.
Roll into balls and refrigerate until firm (about 15 minutes.)
Meanwhile, using double boiler (or makeshift double boiler like mine shown above), heat water to simmering. Then melt chocolate chips and shortening in bowl sitting on top of the simmering water. Stir frequently until smooth.
Using toothpick, dip peanut butter balls into chocolate leaving some peanut butter showing at the top to resemble buckeyes, then set on wax paper.
Shake off excess chocolate.
To hide your toothpick mark, smooth over holes before refrigerating, then refrigerate until hardened. Yummmm!