These little gems are pure heaven. Better make 2 batches.

1 cup peanut butter

1.5 teaspoon vanilla

2 1/2 cup powdered sugar

4 tablespoons room temperature butter


6 ounces 60% cocoa bars

2 teaspoons crisco


Mix the peanut butter, butter, sugar, and vanilla in a mixer until fully combined. Roll into balls approximately 2 teaspoons in size. Lay the balls out on parchment. Refrigerate 1 hour.


Place the chocolate and crisco into a bowl.  Microwave for 2 minutes stirring after every 30 seconds until melted.

Using a kebab or toothpick, dip each peanut butter ball into the chocolate. Twirl it until the chocolate’s sheen leaves. Remove it from the toothpick or kebab. You can leave the small hole or pat around it to seal it. Place the finished ball on parchment paper and place them back in the refrigerator.


Keep these refrigerated until needed. One batch makes about 3-4 dozen buckeyes.