2cupsdark chocolate melting wafersor milk chocolate if you prefer
In a stand mixer with paddle attachment or hand mixer, mix peanut butter and butter together until light and fluffy (about 2-3 minutes). Add in vanilla extract and mix until combined.
With mixer on low, slowly add in powdered sugar. Stop when you've mixed 3 cups and check for batter consistency. You want batter to hold together well but not be too sticky. If batter is too sticky, slowly add up to ½ cup more powdered sugar. Mix on high for about 5 sections to make sure everything is properly combined.
Using a cookie scoop, scoop out a tablespoon worth of the peanut butter mixture and shape into a ball with your hands. Place on a parchment paper lined baking sheet. If batter is not smooth, stick in the refrigerator for 10 minutes until it holds up a bit more. Stick baking tray in the freezer for about 20 minutes.
Place ½ cup of chocolate melting wafers at a time in a glass container. Melt your chocolate in the microwave in 30 second increments (be careful it doesn't burn). Using a toothpick inserted into the top of the buckeye, quickly dip the buckeye in the chocolate, letting the excess drip off. Stick back on the parchment paper. Add more chocolate as necessary until you've dipped all of the buckeyes.
Storage: Store buckeyes in an airtight container in the fridge. They'll be delicious for 5-6 days. Freezing: You can definitely freeze these balls. Freeze them in a tightly sealed plastic bag with as much air out as possible. Take them out of the freezer and place in the refrigerator overnight to thaw out.