Makes 25-30 candies

1 (16.3-ounce) jar Skippy creamy peanut butter

1/2 pound (2 sticks) unsalted butter, melted and cooked until slightly browned

1 (1-pound) box confectioners’ sugar

2 teaspoons vanilla extract

1 1/2 teaspoons kosher salt

1 (12-ounce) bag semisweet chocolate chips

2 tablespoons grapeseed or other neutral oil

Combine the peanut butter, butter, confectioners’ sugar, vanilla, and salt in a large bowl and stir together until a smooth dough forms. Break off small chunks of the mixture (or use a 1- to 2-tablespoon ice cream scoop) and roll them in the palms of your hands to form small balls. Put them on a baking sheet lined with wax paper and refrigerate until firm, at least 30 minutes.

Melt the chocolate with the oil, stirring until smooth, in a microwave, or in a small pan over very low heat. Remove the balls from the refrigerator and, using a toothpick, dip them three-quarters of the way into the chocolate mixture, until they look like, well, buckeyes. Put the balls back on the wax paper to set completely, about 10 minutes.

Serve at room temperature or cold, straight out of the fridge or freezer. In a sealed tin, these will keep for up to 1 week in the fridge or 1 month in the freezer.

Browning the butter slightly will make the flavor even nuttier. If you really want to show off, brown the butter to high hell, and though your peanut butter centers will be a whisper less creamy, the depth of flavor will make people’s eyes pop out of their heads in delight.

I’m all for using fancier chocolate in this recipe: anything from a 66% to 82% cacao dark chocolate will work well as a simple one-for-one substitution. But even the most stuck up of chocoholics won’t be above eating these Buckeyes made the old-fashioned way, with just plain ol’ chocolate chips.