Instructions

• Line a baking sheet with wax paper or parchment paper and set aside. Make sure you have space in the freezer for this baking sheet.
• If your butter is not already melted, melt ½ cup (1 stick) butter in the microwave or on the stovetop; let it cool slightly.
• In a large mixing bowl, combine 1½ cups creamy peanut butter, the melted ½ cup butter, and 2½ cups powdered sugar. Mix until thoroughly combined and smooth.
• If the mixture is too sticky to roll, add additional powdered sugar, a little at a time, until the dough is firm enough to form into balls.
• Use a tablespoon portion scoop (or a tablespoon) to scoop dough portions. Roll each portion between your palms into a smooth ball and place the balls on the prepared baking sheet, spacing them slightly apart.
• Freeze the peanut butter balls for at least 1 hour (or overnight) until they are solid.
• Line a second baking sheet or cutting board with wax paper or parchment and set aside for the dipped buckeyes.
• Place the full 12 oz chocolate chips in a microwave-safe bowl. Microwave at 50% power for 60 seconds, stir well, then microwave again at 50% power for another 60 seconds and stir until the chocolate is completely melted and smooth. (If needed, continue to heat briefly in short intervals, stirring between intervals, until fully melted.)
• Working one ball at a time, use a fork or toothpick to dip each frozen peanut butter ball into the melted chocolate, immersing it about two-thirds of the way. Tap or scrape the fork on the side of the bowl to remove excess chocolate.
• Transfer the dipped buckeye to the prepared second baking sheet. Repeat until all balls are dipped.
• Let the chocolate set at room temperature until firm, or refrigerate the baking sheet until the chocolate is fully hardened.
• Store finished buckeye balls in the refrigerator. Makes approximately 40 balls, depending on the size you make.