Buckeyes Recipe

Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.

Sift the powdered sugar into the bowl and beat until smooth. Mixture will be thick and you may have to stir in the last half cup or so of powdered sugar. Consistency should be similar to play-dough.

Chill the mixture in the refrigerator for at least 30 minutes. The mixture needs to be well-chilled to roll into balls. If it still seems too sticky to roll, chill a little longer.

Line a cookie sheet with parchment paper. Portion the peanut butter mixture out with a one tablespoon scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes. Do not freeze for more than 30 minutes prior to dipping. (If you're not planning on dipping them immediately, simply refrigerate up to overnight and skip the freezing part.)

Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide bowl or glass in 30-second intervals, stirring between each, until fully melted. Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick. I usually take a a dozen or so out, dip them, then take the next batch out, dip them, etc.

Use a toothpick to spear the balls and dip them in the melted chocolate. Push the balls off the toothpick back onto the parchment paper with a fork. Smooth over the hole from the toothpick with your finger or a paring knife.

Refrigerate until the chocolate hardens.