Buckeyes

Line a large baking sheet with parchment paper and set aside.

Cream softened butter and peanut butter in a bowl with hand mixer or stand mixer with paddle until color begins to lighten and mixture is silky smooth.

Add vanilla and salt and mix until combined.

SLOWLY add powdered sugar in 1/3 cup increments mixing well in between. "Dough" should be thick enough to roll into balls. If you haven't achieved that texture, add a little bit more sugar.

Scoop out tablespoon sized portions and roll into balls with clean hands*. Place balls onto parchment lined baking sheet.

Place a toothpick into the center of each ball and refrigerate for 15 min to an hour.

Meanwhile, melt both types of chocolate together with coconut oil in a double boiler or microwave, stirring and making sure not to burn.

Remove balls from refrigerator and holding onto the toothpick, dip each ball into chocolate being sure to cover just about 80% of the peanut butter to achieve that "Buckeye" look.

Place back onto baking sheet until all buckeyes have been dipped and chocolate is set.

Once peanut butter has come back to room temperature, using a twisting motion remove toothpicks.

Cover the hole by gently smoothing peanut butter with your finger.

Serve immediately. Store in airtight container in refrigerator or at room temperature if you prefer softer peanut butter.