Ingredients:

  • 1.5 cups (375g) creamy peanut butter
  • 0.5 cups (113g) unsalted butter, softened to 65°F
  • 2.5 cups (310g) powdered sugar, sifted
  • 1 cup (30g) Rice Krispies, slightly crushed
  • 1 tsp vanilla bean paste
  • 0.25 tsp fine sea salt
  • 2 cups (340g) dark chocolate chips (60% cacao)
  • 1 tbsp refined coconut oil

Instructions:

  1. Combine the 375g of creamy peanut butter and 113g of softened butter in a large bowl. Using a hand mixer, cream them together until the mixture looks pale and fluffy. This step is vital because it incorporates air, which makes the final candy feel lighter on the palate.
  2. Add the 1 tsp of vanilla bean paste and 0.25 tsp of sea salt. Gradually mix in the 310g of sifted powdered sugar. Sifting is non negotiable here; any lumps in the sugar will translate to a gritty texture in your finished Buckeye Balls. Once the dough forms, fold in the 30g of crushed Rice Krispies by hand so you don't pulverize them completely.
  3. Scoop approximately one tablespoon of the dough and roll it between your palms to form a smooth, 1 inch ball. Place each sphere on the prepared baking sheet. Once you've rolled all 36 servings, pop the tray into the freezer for at least 30 minutes. This hard freeze is the secret to a clean dip later on.
  4. Combine the 340g of dark chocolate chips and 1 tbsp of refined coconut oil in a bowl. Microwave in 30 second bursts, stirring in between, until the mixture is velvety and flows easily off the spoon. Let the chocolate sit for about 5 minutes to cool slightly before you begin dipping.
  5. Insert a toothpick into the top of a chilled peanut butter ball. Submerge it into the chocolate, leaving a small circle of the tan filling exposed at the top. Lift it out, let the excess chocolate drip off, and place it back on the parchment paper.