# 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)
# Step-by-Step Guide:
01 - Combine creamy peanut butter, softened butter, vanilla extract, and fine sea salt in a large mixing bowl and beat until smooth and creamy.
02 - Gradually add sifted powdered sugar, mixing until fully integrated and the dough is stiff yet pliable; hands may be used to combine thoroughly.
03 - Scoop 1-inch portions of dough and roll into smooth spheres; arrange on a baking sheet lined with parchment paper.
04 - Refrigerate the formed peanut butter balls for a minimum of 30 minutes to firm up.
05 - Melt semisweet chocolate chips with coconut oil (if using) in a double boiler or microwave in 30-second increments, stirring until smooth.
06 - Using a toothpick, dip each chilled ball approximately three-quarters into the melted chocolate, leaving the top exposed; allow excess chocolate to drip off.
07 - Place dipped buckeyes back onto the parchment-lined sheet; remove toothpicks and gently smooth over holes if desired.
08 - Refrigerate until chocolate hardens, approximately 30 minutes, then store in an airtight container in the refrigerator.
