Ingredients
Directions 11 steps | 45 Minutes
Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl, add the peanut butter, graham cracker crumbs, butter, powdered sugar, salt and vanilla extract.
Mix on medium-low speed with the stand or electric mixer until well combined.
Using either a small cookie scoop or a spoon, form 1-inch balls. Place the balls on the prepared baking sheet.
Place the peanut butter balls in the freezer for 10-15 minutes.
While the peanut butter balls are chilling, melt the chocolate. In a microwave-safe bowl, add the bittersweet chocolate and coconut oil.
Microwave the chocolate in 30-second intervals at 70% powder, stirring in between intervals, until the chocolate is completely melted and smooth.
Use a toothpick to poke a peanut butter ball.
Dip the peanut butter balls into the melted chocolate, leaving the center of the top bare.
Transfer the buckeye to the baking sheet sprinkle with flaky sea salt, if using. Repeat with the remaining peanut butter balls.
Transfer the buckeyes into the freezer to set for 10-15 minutes.
Once the chocolate is set, transfer to a serving plate and enjoy!
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