Homemade Buckeyes Recipe

In the bowl of a stand mixer with the paddle attachment, combine peanut butter, butter, vanilla and salt. Beat with the beater blade on low until well blended. 1 1/2 cups creamy peanut butter*, 1/2 cup salted butter, 1 teaspoon vanilla extract, 1/2 teaspoon salt

Add 3 cups powdered sugar, beating until blended. 3 cups powdered sugar

Shape a scoop of peanut butter into a 1-inch or slightly larger ball. The mixture should come together smoothly. If it is too crumbly, add a touch more peanut butter. If it is too sticky, add a bit more powdered sugar.

Place the peanut butter balls on a cookie sheet lined with wax paper. Freeze for 30 minutes.

Place chocolate in the top of a double boiler. Pour 1 cup of water in the bottom pan of the doubler boiler and simmer the water on low. As the chocolate starts melting over the heat of the hot water, stir until the chocolate is smooth. Remove the double boiler from the stove. 12 ounces dark chocolate*

Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Allow excess chocolate to drip from the buckeye. 

Dab the bottom of the buckeye on a piece of wax paper to remove excess chocolate, then place the buckeye on a wax paper-lined baking sheet. 

Remove toothpick. Smooth over holes. Chill in the fridge until firm.