In a large bowl, cream the butter, peanut butter until light and fluffy. Beat in vanilla.

Gradually add confectioners’ sugar and mix well.

Stir in the cracker crumbs, walnuts and coconut.

Shape into one-inch balls.

Place on baking sheets; cover and refrigerate for at least one hour.

In a microwave, melt chocolate chips and shortening; stir until smooth.

Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles.

Place on waxed paper until set. Store in an airtight container in the refrigerator.