Categories: Desserts

Ingredients

• 1 cup smooth peanut butter
• 4 tbsp. unsalted butter, softened
• 1 tsp vanilla
• 1/4 tsp salt
• 2 cups powdered sugar, sifted
• 8 oz. semisweet, bittersweet, or milk chocolate, chopped

Directions

1. Combine first 4 ingredients on a large bowl or a stand mixer. Beat on medium speed until smooth. Add powdered sugar. Beat on low to combine, then increase the speed to medium until completely smooth. Line a baking sheet with parchment paper. Portion out the mixture in heaping teaspoons onto the lined sheet. Roll between your palms into smooth balls. Freeze for 15 minutes. Meanwhile, temper or simply melt chocolate in a double boiler.

2. Poke a skewer into the top of a peanut butter ball, using it to pick up and dip the candies three-quarters of the way into the chocolate, leaving a round “eye” of peanut butter exposed on top. Place the dipped buckeyes back on the baking sheet and use the tip of your finger to smooth over the hole left by the skewer. Refrigerate until firm, about 30 minutes.

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