Buckeyes

Method

1. Line a 9 × 13-inch cookie sheet with waxed paper.
2. Mix together peanut butter and margarine until super smooth.
3. Stir in vanilla extract and salt.
4. Using electric mixer, slowly incorporate the confectioner’s sugar until little crumbles form. The mixture should go from very creamy to looking like pulverized very crumbly dry cookie dough.
5. Take a pinch or two of the powder/dough and, using your hands, work to form into 1-inch balls. If they appear uneven, keep working them in your hands until smooth and spherical.
6. Place each onto a cookie sheet and insert a toothpick into the center. Gently pat around the toothpick to kind of “seal” it into the peanut butter ball.
7. Chill in freezer for about 40 minutes, or until very firm. This prevents the toothpicks from sliding out while dipping.
8. Using a double boiler, melt your chocolate until smooth or follow the directions for tempering. Remove the peanut butter balls from the freezer and carefully swirl the ball into the chocolate, taking care not to let the toothpick slide out. Place onto wax paper and repeat until all are covered.
9. Let stand at room temperature until chocolate has firmed up. Remove toothpicks and seal over the tiny hole in the middle using the back of a spoon or clean fingertips. Store in airtight container for up to 1 month.