Buckeyes

1/2 cups (390 g) smooth peanut butter (not “natural”)
1/2 cup (115 g / 1 stick) unsalted butter, melted
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
3 1/2 cups (400 g) powdered sugar
3 cups (525 g) semi-sweet chocolate chips

Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

Shape the filling into balls: Scoop up a small portion of dough and form 1-inch balls. Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.

Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip.

Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

Dip the peanut butter balls in the melted chocolate: Skewer one of the peanut butter balls with a toothpick and dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls.

Chill the buckeyes: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.

Store buckeyes in an airtight container in the refrigerator until ready to eat.

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