Ingredients
- 1 cup creamy peanut butter
- 1/3 cup unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 2 1/4 cups powdered sugar
- 10 ounces semi-sweet chocolate coarsely chopped
- Vegetable oil as needed
Instructions
- In a large bowl, combine the peanut butter, butter, vanilla extract, and salt. Mix until smooth and well blended.
- Gradually add the powdered sugar, mixing until the mixture is thick and smooth. If it seems extra soft, add 1 tbsp more powdered sugar until it is thick.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a toothpick into each ball.
- Freeze the peanut butter balls for about 30 minutes until firm.
- Melt the chopped chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth. Add vegetable oil as needed to thin it out.
- Dip each chilled peanut butter ball into the melted chocolate, leaving a small circle at the top uncovered to resemble a buckeye. Place back on the parchment paper.
- Refrigerate the buckeyes until the chocolate is firm, about 1 hour.