Preparation Steps

• Use a stand or hand mixer to blend together the peanut butter, cream cheese, vanilla and salt in a medium sized mixing bowl until fully combined and fluffy, about 3-5 minutes.
• Gradually beat in the powdered sugar, using a spatula to scrape down the sides of the bowl as needed. You should have a light, tan, soft dough.
• Cover a baking sheet with parchment paper.
• Form 1 inch balls out of the dough and place them on the cookie sheet. The dough will be slightly soft but it should hold its shape once formed.
• Place a toothpick in the top of each ball and place them in the freezer for 20 minutes.
• When you are ready to coat the Buckeyes, prepare a second baking sheet by lining it with parchment paper.
• Melt the chocolate chips and oil together in a shallow bowl in the microwave. Microwave in 20 second increments, stirring between each cooking time, until completely melted. It should take 1-2 minutes to melt all of the chips.
• Remove about 6 Buckeyes from the freezer and place them on the prepared baking sheet. Dip them, one by one, in the melted chocolate, using the toothpick.
• Give them a little swirl in the chocolate to cover all but a small circle of the filling, allow the excess to drip off and then place them back on the baking sheet.
• Remove another 6 Buckeyes from the freezer and repeat steps 8 and 9. Continue until all Buckeyes have been dipped in chocolate.
• Remove the toothpicks from the tops of the Buckeyes and smooth over the hole using a toothpick, an offset spatula or your finger.
• Return the Buckeyes to the freezer until set, up to 1 hour, and then place in a covered container in the refrigerator until ready to serve.
• Buckeyes can be served straight from the refrigerator or at room temperature.