Buckeyes Recipe

Line a baking sheet with parchment paper.

In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps.

Add the powdered sugar and vanilla extract and beat until well combined.

Use a small size cookie scoop and portion the balls on the baking sheet. Refrigerate for 2-3 or freeze for 30 minutes.

Remove them from the refrigerator and roll the between your hands to form a ball. When you are ready to start dipping, pop the tray in the freezer for 10 minutes to harden. Prepare a second tray lined with parchment paper or a silicone mat.

In a microwave-safe bowl, melt the chocolate and coconut oil at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted and smooth. Reduce time in the microwave as needed so the chocolate does not burn.

Work in small batches (3-4 at a time) and keep the remaining peanut butter balls in the freezer until ready. Stick a toothpick into the top of each one. Holding the toothpick, dip each buckeye ball into the melted chocolate about ¾ of the way. Place on the prepared tray and allow the chocolate to set before removing the toothpick. Smooth over the top of the buckeye using your fingertip or a knife. Return the buckeyes to the refrigerator to reset.