# What You'll Need:
→ Peanut Butter Filling
01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine sea salt
05 - 3 1/2 cups powdered sugar, sifted
→ Chocolate Coating
06 - 2 cups semisweet chocolate chips or chopped chocolate
07 - 2 tablespoons coconut oil or vegetable shortening (optional)
# Directions:
01 - In a large mixing bowl, beat together the peanut butter, softened butter, vanilla extract, and sea salt until smooth and creamy.
02 - Gradually add the sifted powdered sugar, mixing until fully combined and the dough is stiff but pliable; use hands if necessary.
03 - Scoop 1-inch portions of dough and roll into smooth balls. Arrange on a parchment-lined baking sheet.
04 - Refrigerate the peanut butter balls for at least 30 minutes until firm.
05 - In a heatproof bowl, gently melt the chocolate chips and coconut oil together over simmering water or microwave in 30-second intervals, stirring until smooth.
06 - Using a toothpick, dip each chilled peanut butter ball about three-quarters into the melted chocolate, leaving the top exposed. Allow excess chocolate to drip off.
07 - Place dipped buckeyes back onto the baking sheet, remove toothpins, and smooth any holes gently. Refrigerate until chocolate hardens, approximately 30 minutes.
08 - Keep buckeyes refrigerated in an airtight container until ready to serve.
