Ingredients:

  • 1.5 cups (375g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 4 cups (500g) confectioners' sugar, sifted
  • 2 cups (340g) semi-sweet chocolate chips
  • 2 tbsp (28g) vegetable shortening or refined coconut oil

Instructions:

  1. Cream the fats. Combine 1.5 cups creamy peanut butter and 0.5 cup softened butter in a bowl. Note: Mixing until pale and fluffy ensures a lighter texture.
  2. Aromatize the base. Stir in 1 tsp vanilla extract and 0.25 tsp fine sea salt. Note: Salt must be fully dissolved at this stage to avoid salt spots.
  3. Incorporate the sugar. Add 4 cups sifted confectioners' sugar gradually, one cup at a time. Mix until the dough is dry enough to handle without sticking.
  4. Portion the dough. Use a small scoop to create 40 even portions. Note: Consistent sizing ensures even chocolate coverage later.
  5. Roll the spheres. Roll each portion between your palms until smooth and free of surface cracks.
  6. The first chill. Place the balls on a lined tray and freeze for 30 minutes. Wait until they are firm to the touch.
  7. Prepare the coating. Melt 2 cups chocolate chips and 2 tbsp shortening together. Note: Shortening provides that signature snap once cooled.
  8. The dipping process. Insert a toothpick into a ball and dip it into the chocolate, leaving a small circle of peanut butter visible at the top. Let the excess chocolate drip off completely.
  9. The final set. Place the dipped candy back on the tray and refrigerate for 1 hours 0 mins until the coating is matte and hard.
  10. Heal the holes. Remove the toothpick and use a clean finger to gently smudge the peanut butter over the hole. Note: This creates the classic eye look of the buckeye nut.