Peanut Butter Buckeyes

Peanut Butter Buckeyes (Adapted from Saveur)

2 cups confectioners' sugar, sifted
12 tablespoons smooth peanut butter
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces bittersweet chocolate, cut into small chunks

In a medium bowl, combine confectioners' sugar, peanut butter, warm melted butter, vanilla and salt. Use a wooden spoon to combine the ingredients until well-blended. Divide mixture into 30 pieces and roll into 1" balls. Set on a parchment lined baking sheet and cover. Place into the freezer until the balls are firm, about 20 minutes.

Place chocolate chunks in a small heat-proof bowl set over a small pot of simmering water, stirring often. Remove the pot and bowl from the heat when the chocolate is almost smooth, then gently keep stirring until the chocolate finishes melting.

To dip the balls, try to only work with a handful at a time so they don't get soft. Place a toothpick in the center of each ball and dip about three-quarters into the melted chocolate - you want some of the peanut butter visible at the top. Let the excess drip off and move to a parchment lined baking sheet. Repeat until all the peanut butter balls are coated - if the dipping chocolate starts to firm up, gently reheat it.

Place the baking sheet in the refrigerator or freezer until the chocolate sets. Use your finger to smooth out any holes left behind from the toothpicks. Enjoy them room temperature or chilled.

Makes 30 chocolate covered peanut butter balls.

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