Buckeyes Buckeye Recipe: Velvety Peanut Butter Core

Combine the peanut butter and softened butter in a large bowl. Mix until the color is uniform and no streaks of white butter remain.

Stir in the vanilla extract and sea salt. Note: Adding salt now ensures it dissolves evenly into the fat.

Gradually add the sifted confectioners' sugar 1 cup at a time. Mix until a stiff dough forms.

Roll the dough into 3 cm (1 inch) balls. Place them on your lined baking sheet.

Place the tray in the freezer for 20 minutes. Wait until the balls are firm to the touch.

Combine chocolate chips and shortening in a microwave safe bowl. Heat in 30 second bursts, stirring between, until silky and completely melted.

Insert a toothpick into a chilled ball. Submerge it into the chocolate, leaving a small circle of peanut butter visible at the top.

Lift the ball out, let the excess chocolate drip off, and place it back on the parchment.

Remove the toothpick and use your finger or a small spoon to gently smudge the hole closed.

Refrigerate for at least 15 minutes until the chocolate is matte and firm.