Buckeyes

In a large bowl, use a hand mixer or stand mixer to beat the sugar, peanut butter and melted butter until everything is smooth. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.

Pinch off enough of the dough to roll it into a 1-inch ball. Roll the dough in the palms of your hands until the ball is completely smooth. Repeat with the rest of the dough. Refrigerate the dough balls for 20 minutes.

Microwave the chocolate and shortening on high until melted. Stir until smooth. Editor's Tip: To avoid burning the chocolate, microwave in 5- to 10-second bursts, and give it a good stir every time. It may feel tedious to do this, but chocolate can burn very easily in the microwave.

Line a baking sheet with parchment or waxed paper. Insert a toothpick into a peanut butter ball. Holding the toothpick, dip the peanut butter ball three-quarters of the way in the chocolate. Allow the excess to drip off, then place on the lined baking sheet. Remove the toothpick, and insert it into the next peanut butter ball. Repeat the process with the remaining peanut butter balls. Editor’s Tip: Use a small knife to carefully smooth over the toothpick indent if you find them unsightly.

Refrigerate the buckeyes until the chocolate has set and the balls are firm, about 15 minutes. Place the buckeyes in an airtight container, and store in the fridge.