- 3/4 cup natural peanut butter (such as Adam's(R))
- 1 1/4 cup powdered sugar
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 2 pinches salt
- 1/4 10 ounce bag good quality dark chocolate chips
- 1 tablespoon butter
- Mix peanut butter, powdered sugar, softened butter, vanilla extract, and salt together in a medium bowl until evenly combined. Roll peanut butter mixture into 15 ping pong ball-sized balls and place on a parchment-lined baking sheet. Refrigerate peanut butter balls for at least 1 hour.
- Heat chocolate chips and 1 tablespoon butter in the top bowl of a double boiler over medium-low heat, stirring constantly, until mixture is smooth.
- Insert a toothpick into a peanut butter ball and dip into the melted chocolate until the majority of the ball is covered; transfer back to the parchment-lined baking sheet. Repeat with remaining balls. Pinch the tops of the buckeyes back together to close the hole where the toothpicks were used. Refrigerate buckeyes until chocolate has solidified, at least 30 minutes.
Source: An Open Cookbook
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