Buckeyes Candy

Steps

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1. 1
   Combine smooth peanut butter, room temperature butter, and vanilla extract in the bowl of a stand mixer or large bowl. Using the paddle attachment, cream on medium speed until the mixture is smooth and well combined with a glossy appearance.
   ▶ ≈0:00
2. 2
   Add the powdered sugar and mix on low speed until fully combined. The mixture will become thick and paste-like, which is the proper consistency for rolling.
   ▶ ≈1:17
3. 3
   Divide the mixture into approximately 1-tablespoon portions and roll each into a smooth ball. Place the rolled balls onto a baking sheet.
   ▶ ≈2:32
4. 4
   Chill the peanut butter balls in the refrigerator for at least 20 minutes, preferably 1 hour or longer, to ensure they are firm enough to withstand chocolate dipping without sliding off.
   ▶ ≈3:48
5. 5
   Prepare the chocolate by transferring semi-sweet chocolate (chopped bars or chips) into a heat-proof bowl. Melt in 30-second bursts in the microwave, stirring between intervals, or use a double boiler method. Optionally add 1 teaspoon of coconut oil to thin the chocolate if needed.
   ▶ ≈4:14
6. 6
   Remove the chilled peanut butter balls from the refrigerator. Insert a skewer or fork into each ball and partially dip it into the melted chocolate, leaving the top portion exposed to resemble an actual buckeye nut.
   ▶ ≈5:43
7. 7
   Allow excess chocolate to drip off and transfer the dipped balls back to the baking sheet. If the balls become too soft or the chocolate thickens too much, return them to the refrigerator or reheat the chocolate briefly to maintain the proper consistency.
   ▶ ≈6:45
8. 8
   Allow the chocolate coating to set and harden completely. Store the finished candies in a sealed container in the refrigerator for up to 2 weeks.
   ▶ ≈7:25