Step 1

Add the peanut butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined.

Step 2

With the mixer on low speed, add the vanilla extract. Then slowly add the powdered sugar. If you add it all at once, you’ll end up with a mess!

Step 3

Once all of the powdered sugar has been added, scrape down the sides of the bowl and mix again, just until everything is evenly incorporated.

Step 4

Scoop out 1-tablespoon sized portions of peanut butter mixture and roll them into smooth balls. Place them on a parchment lined baking sheet and freeze for 20 minutes.

Step 5

When the buckeyes are chilled, heat a small saucepan of water to a simmer over medium heat. Place a heatproof bowl on top of the pan and add the chocolate chips and chocolate bark to the bowl. (or use a double boiler, if you have one)

Step 6

Cook, stirring occasionally, until the chocolate has melted completely, about 5 minutes. Remove the chocolate from the heat.

Step 7

Stick a toothpick into the center of one peanut butter ball and dip it into the melted chocolate, making sure to leave a circle of peanut butter visible at the top. Repeat with the remaining buckeyes. Smooth out the toothpick hole with the back of a spoon, if desired.

Step 8

If you want to add a sprinkle of flaky sea salt, do that now. Then place the finished buckeyes back into the fridge to chill for 10 minutes, or just until the chocolate is set.