Makes 30

Ingredients

• ¼ cup unsalted butter, softened to room temperature
• 1 ¼ cups smooth peanut butter
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 ½ cups crisped rice cereal
• 8oz semi-sweet chocolate, chopped
• 1 teaspoon coconut oil

Method

1. Prepare a baking tray by lining with parchment paper
2. Place the softened butter and the peanut butter in the bowl of a large mixer and beat until soft and well-combined
3. Add the vanilla and the powdered sugar, and mix until all of the sugar is incorporated
4. Using a wooden spoon or spatula, fold in the crisped rice and mix until the cereal is just incorporated into the peanut butter
5. Use a cookie scoop, or small teaspoon, place small balls of the mixture on to the prepared tray and chill for 1 hour
6. After the hour, using your hands roll the balls until smooth
7. Return to the prepared tray and freeze for 30 mins until firm
8. Just before removing the peanut butter balls from the freezer, melt the chocolate and coconut oil together in a small bowl set over hot water. Stir occasionally while melting to ensure it’s evenly mixed
9. Once the chocolate is melted and completely smooth, take a cocktail stick and stick it into a frozen crunchy buckeye, ensuring the cocktail stick is well inserted and lower it into the chocolate. Be careful not to insert the buckeye all the way, keeping the top imcoated. Roate the buckeye as you tip and allow any excess to drip back into the bowl
10. Place the dipped candies on to your prepared baking sheet and once they are all dipped, refrigerate them to set the chocolate, for about 15 minutes
11. Serve and enjoy