With a hand mixer, beat peanut butter, butter and vanilla until well combined.

Gradually beat in powdered sugar until fully incorporated.

Roll mixture into small balls and place on a wax paper lined sheet pan.

Chill balls at least 30 minutes in refrigerator.

Once peanut butter balls have chilled, melt chocolate chips and Crisco in double boiler. Stir to make sure Crisco is fully melted into the chocolate chips.

Dip peanut butter balls into the chocolate mixture with a toothpick. Leave a small circle of the peanut butter exposed on the top of each buckeye and place back on sheet pan. Chill buckeyes until chocolate is completely set.

Store buckeyes in an airtight container in a cool place or refrigerate.