Line a baking sheet with parchment paper.
In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined.
Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes.
In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted.
Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set.
Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula.
Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.