Instructions

• Line two rimmed baking sheets with parchment paper and set them aside.
• In the bowl of a stand mixer, add 16 ounces creamy peanut butter, 8 ounces unsalted butter (room temperature), and 1 teaspoon vanilla extract.
• Fit the mixer with the paddle attachment and mix on medium speed until the mixture is smooth and uniform.
• With the mixer running on low, gradually add 5–6 cups powdered sugar until the mixture forms a thick, stiff dough that can be rolled into a ball. Start with 5 cups and add up to 6 cups as needed.
• Use a measuring teaspoon to portion about 2 teaspoons of dough per ball. Roll each portion into a smooth round ball and place it on the prepared parchment-lined baking sheets, leaving space between them.
• When all balls are rolled, chill the baking sheets in the refrigerator or freezer until the balls are firm, at least 1 hour.
• Place 1 pound semisweet couverture chocolate (or chocolate confectionery coating) in a microwave-safe bowl. If you want thinner melted chocolate, you may add about a quarter cup vegetable shortening or coconut oil per pound of chocolate (optional).
• Melt the chocolate in the microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is fully melted and smooth (about 60–90 seconds total, depending on your microwave).
• Remove one chilled peanut butter ball from the refrigerator or freezer and insert a toothpick into the center.
• Holding the toothpick, dip the ball about three-quarters of the way into the melted chocolate so the center remains exposed. Use the edge of the bowl or another toothpick to scrape off excess chocolate from the bottom.
• Return the dipped buckeye to a parchment-lined baking sheet. Repeat steps 9–11 until all balls are dipped. If the peanut butter balls soften while dipping, return them to the refrigerator or freezer for a few minutes to firm up before continuing.
• After all buckeyes are dipped, chill them in the refrigerator until the chocolate is fully set, at least 45 minutes, before serving.