Step 1

In a mixing bowl, combine the peanut butter, butter, powdered sugar, salt and vanilla. Using a wooden spoon, stir the mixture until smooth, making sure the mixture is completely smooth and all the confectioner’s sugar is combined. Refrigerate for 10 to 15 minutes.

Step 2

Line a half sheet pan with parchment. Set aside.

Step 3

Using the small #100 cookie scoop, scoop the peanut butter mixture and use the side of the bowl to level off the scoop. Nestle a mini Oreo onto the flat side, pressing gently to adhere to the peanut butter and then release onto the prepared sheet pan, cookie side down. Continue with the remaining peanut butter mixture and then refrigerate while you melt the chocolate.

Step 4

Fill a saucepan with about an inch of water and bring to a simmer. Combine the chocolate and oil in a heat-safe bowl and place over the simmering water. Stir occasionally until the mixture is melted.

Step 5

Bring the saucepan with the chocolate bowl on top to your work surface (this will help keep the chocolate fluid). Carefully tip the bowl of chocolate a bit so that the chocolate collects, making for a deeper trough to dip the peanut butter balls.

Step 6

Poke a peanut butter ball down the center until you feel the skewer just start to hit the cookie and then dip into the chocolate just enough that most of the peanut butter is covered but for a small bit of peanut butter on top. Slip the fork underneath the buckeye to keep the buckeye from slipping off the skewer from the weight of the chocolate and transfer back to the parchment lined sheet pan. Continue with the remaining buckeyes and refrigerate before serving.