Line 2 rimmed baking sheets with parchment paper, set aside.

In the bowl of a stand mixer add peanut butter, softened unsalted butter, and vanilla extract.

Using the paddle attachment, mix until smooth.

Slowly mix in the powdered sugar until it form into a thick stiff dough. This usually takes a minimum of 5 cups of powdered sugar.

I know the dough is ready when I can roll it into a ball and it will be able to hold it's shape and not feel too soft.

Roll 2 teaspoons of dough into a round ball and set on the parchment paper.

When all the dough is rolled add the rolled balls to the freezer or refridgerator to cool for at least an hour.

When you're reading to dip your buckeyes add your chocolate to a microwave safe bowl and cook in 30 second increments until fully melted, about 60-90 seconds total. Making sure to stir the chocolate fully in between each 30 second increment.

Remove the balls from the refridgerator and stick a toothpick into the center of the ball.

Dip the buckeye 3/4 of the way in the melted chocolate, making sure to leave the middle of the buckeye exposed like in the photo, using another toothpick scrape the bottom of the buckeye to remove any extra dripping chocolate, and add the buckeye back to the sheet pan lined with parchment paper to help set up.

Continue until all the buckeyes have been dipped. If the balls become too soft while dipping pop them back in the fridge or freezer for a few minutes to help firm up.

Let the balls harden in the refrigerator for at least 45 minutes before serving.