Add the softened butter and peanut butter to a large mixing bowl or stand mixer and beat until creamy and well combined. Be sure to scrape the sides of the bowl! Add vanilla extract and stir well.
Add powdered sugar in increments to avoid *POOF* of white cloud in your face. Beat until well combined, again, scraping the sides of the bowl and cleaning out the beater as necessary. Use your hangs to pinch off small amounts and roll into little balls, somewhere in the size range of a quarter to a half dollar. Place on baking tray lined with wax paper and chill in fridge for at least 30 minutes.
While peanut butter balls are chilling, prepare the chocolate. The quickest way is to place all chocolate in a large, microwave-safe bowl, and microwave in 15 second increments, stirring in between. It’s super important to do it this way because chocolate will hold it’s shape as it melts – so you can’t just watch it like melting butter – or it will burn!
Take peanut butter balls out and set up your dipping station. Toothpick in ball — ball dipped in melted bowl of chocolate until just before you cover the top — ball placed back on wax sheet — pull out toothpick and pinch whole closed. Repeat until finished, and then place back in fridge for a few minutes to ensure everything is cold. Enjoy your buckeyes!
Recipe Notes
Keep buckeyes stored in the fridge or the chocolate will melt and it will get messy!