Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 cup creamy peanut butter (250g)
  • 3 cups powdered sugar (360g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon salt (2.5g)
  • 12 ounces semi-sweet chocolate chips (340g)
  • 1 tablespoon shortening (e.g., Crisco) or coconut oil (14g)

Instructions:

  1. In a large mixing bowl, cream together the softened butter and peanut butter until smooth and well combined.
  2. Gradually add the powdered sugar, vanilla extract, and salt to the butter mixture. Mix on low speed until a dough forms. The dough should be stiff but pliable.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
  4. Roll the chilled dough into small balls (about 1 inch in diameter). 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 until smooth. Stir frequently to prevent burning. (Microwave: heat in 30-second intervals, stirring in between, until melted.)
  6. Using a fork or dipping tools, dip each peanut butter ball into the melted chocolate, leaving a small portion of the peanut butter exposed at the top (to resemble a buckeye).
  7. Place the dipped buckeyes back on the parchment-lined baking sheet. Allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.