10ouncesmilk chocolate melting wafersalmond bark will work
Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add in the vanilla extract, salt, powdered sugar, and light brown sugar. Beat until the mixture comes together. Scrape down the sides and beat in any remaining bits.
Using a 1 tablespoon cookie scoop, scoop the dough into your hands and roll until a smooth ball forms.
Place on a parchment-lined baking sheet and place in the fridge for 30 minutes.
Place the melting wafers in a microwave-safe bowl and microwave in 30-second increments and stir after each increment. Repeat until the chocolate is completely melted and smooth. This usually takes 1 ½ to 2 minutes.
Once the peanut butter balls are firm, place a toothpick in the center of the peanut butter ball and dip into the melted chocolate. Leave the top of the peanut butter ball exposed for the buckeye look.
Place the buckeyes back onto the parchment paper to harden.
Store in an airtight container in the refrigerator.
You can substitute the brown sugar for powdered sugar if you’re sensitive to the graininess of the brown sugar.
If the dough is sticky, add 1 tablespoon of powdered sugar at a time until the peanut butter is no longer sticky.