Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (180g) creamy peanut butter
  • 4 ½ cups (540g) powdered sugar, sifted
  • ½ teaspoon (2.5ml) vanilla extract
  • ¼ teaspoon (1.25ml) salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) vegetable shortening (or coconut oil)

Instructions:

  1. Cream together the softened butter and peanut butter until light and fluffy using an electric mixer.
  2. Gradually add the sifted powdered sugar, vanilla extract, and salt to the butter mixture, mixing on low speed until well combined. The mixture will be thick.
  3. Cover the peanut butter mixture and chill in the refrigerator for at least 30 minutes to make it easier to handle.
  4. Roll the chilled dough into small balls, about 1 inch (2.5 cm) in diameter. Place the balls on a parchment-lined baking sheet.
  5. For easier dipping, chill the peanut butter balls in the freezer for 15 minutes before dipping. This helps them keep their shape.
  6. Melt the chocolate chips and shortening in a double boiler or microwave at 30-second intervals, stirring until smooth. Don't overheat.
  7. Insert a toothpick into the top of each peanut butter ball and dip it into the melted chocolate, leaving a small portion of the peanut butter exposed at the top. This creates the Buckeye look.
  8. Place the dipped Buckeyes back on the parchment-lined baking sheet and chill in the refrigerator until the chocolate is set, about 15 minutes.
  9. Once the chocolate is set, gently remove the toothpicks and smooth over any holes with a dab of melted chocolate, if desired.