Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the creamy peanut butter, honey, softened butter, and vanilla extract. Stir until everything is evenly mixed and smooth.
- Scoop out small portions of the peanut butter mixture and roll them into balls, about one inch in diameter. Place each ball onto a cookie sheet lined with parchment paper.
- Place the cookie sheet in the refrigerator for about 30 minutes to help the buckeyes firm up.
- Melt the chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Remove the peanut butter balls from the refrigerator and dip each ball into the melted chocolate, ensuring an even coating.
- Return the tray to the refrigerator for at least 15 minutes to allow the chocolate to set.
Notes
- Adjust sweetness by adding more or less honey.
- For a fun twist, sprinkle sea salt on top of the chocolate before it sets.
- Store in an airtight container in the refrigerator for up to a week.
