Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 0.25 cup (57g) unsalted butter, softened
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 1 cup (30g) crisped rice cereal
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 1 tbsp (15g) coconut oil

Instructions:

  1. In a large bowl, beat the peanut butter, softened butter, vanilla, and sea salt until completely smooth and pale in color.
  2. Gradually add the sifted powdered sugar on low speed. Once a thick dough forms, fold in the rice krispies by hand using a spatula until evenly distributed.
  3. Scoop 1-tablespoon portions and roll them between your palms into 1-inch spheres. Place them on a baking sheet lined with parchment paper. Chill in the freezer for 20 minutes.
  4. Melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until perfectly smooth.
  5. Use a toothpick or fork to dip each chilled ball into the melted chocolate. For a traditional Buckeye look, leave a small circle of peanut butter visible at the top.
  6. Place the balls back on the parchment paper and refrigerate for at least 25 minutes until the chocolate shell is matte and firm.