Line a baking sheet with wax or parchment paper and set aside.
In a medium bowl, combine the peanut butter, softened butter, vanilla extract, and powdered sugar. Mix with clean hands or a sturdy spoon until a smooth, firm dough forms.
Scoop about 2 teaspoons of dough and roll into a ball. Insert a toothpick into the top of each ball and place on the prepared baking sheet. Repeat with the remaining dough. Refrigerate for at least 1 hour, or until firm.
While the peanut butter balls chill, melt the chocolate and shortening together using a double boiler. Place both in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until fully melted and smooth, then remove from heat.
Remove the chilled peanut butter balls from the refrigerator. Holding the toothpick, dip each ball into the melted chocolate, leaving a small portion of peanut butter visible at the top to resemble a classic buckeye.
Place the dipped Buckeyes back onto the lined baking sheet, chocolate side down, and carefully remove the toothpick. Repeat with all the balls.
Refrigerate for about 30 minutes, or until the chocolate is fully set. If needed, gently smooth over any toothpick holes with your finger.
Enjoy!
