How to Make Buckeyes:

• First, line a large flat rimmed baking sheet with parchment paper.
• Next, in a saucepan over low heat, melt the peanut butter baking chips. While melting, stir constantly to prevent burning. If desired, you can microwave them. Be sure to do this in 30 second intervals and again, stir each time, to prevent burning.
• Remove from the heat and stir in the vanilla frosting. Mix until fully combined and smooth.
• Let your mixture sit for 20-30 minutes. It’s hot! You want it to be cooled enough to handle.
• Once ready, roll a piece of batter into a 1 inch ball and place it on your prepared baking sheet. Continue until all the dough is gone.
• Refrigerate the peanut butter balls for about 15 minutes. In the meantime, melt your chocolate.
• In a saucepan over medium heat, melt chocolate until smooth. Again, you can do this in your microwave. Just be sure to cook in 30 second intervals.
• Pierce a peanut butter ball with a toothpick. Then, dip in the melted chocolate. Do not coat the entire thing. Leave a portion at the top of the exposed. Continue with remaining peanut butter balls.
• Place them in the refrigerator to set. This could take anywhere from 15-30 minutes, depending on your weather.
• Keep any leftovers in the refrigerator. If it is really hot/humid in your area, you can even store them in the freezer.

When do I remove the toothpicks? I used a separate toothpick for each peanut butter ball. After dipping them in chocolate, I left the toothpick inserted until the chocolate set. Then, removed the toothpicks before serving. This is completely up to you and what works best. If you wish to use just one toothpick for all the peanut butter balls, that will work too. If you are worried about the tiny hole left in the candy from the toothpick, don’t worry. You can easily remove it by smoothing the hole with your finger.