Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 ½ cups (300g) creamy peanut butter (not natural style!), at room temperature
  • 6 cups (720g) confectioners' sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) vegetable shortening (or coconut oil)

Instructions:

  1. In a large bowl, cream together the softened butter and peanut butter using an electric mixer until smooth and fluffy.
  2. Gradually add the sifted confectioners' sugar to the butter mixture, mixing on low speed until well combined. Mix in the vanilla extract and salt.
  3. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough. This will make it easier to roll.
  4. Roll the chilled dough into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
  5. In a double boiler or microwave-safe bowl, melt the chocolate chips and shortening (or coconut oil) together, stirring frequently until smooth. If microwaving, heat in 30-second intervals, stirring in between, to prevent burning.
  6. Insert a toothpick into each peanut butter ball. Dip the balls into the melted chocolate, leaving a small portion of the peanut butter showing at the top (to resemble a Buckeye).
  7. Place the dipped balls back on the parchment-lined baking sheet. Remove the toothpicks and smooth over the hole with a spoon or spatula. Refrigerate until the chocolate is set, about 15-20 minutes.