Buckeyes (peanut butter balls half-dipped in chocolate)

In a stand mixer bowl, combine the peanut butter, room-temperature unsalted butter and vanilla.

Cream with the paddle on medium until creamy, glossy and with no streaks of butter; scrape the bowl down.

Add the powdered sugar and mix on low until it comes together into a thick paste; the sugar stiffens it so it holds at room temperature.

Roll about a tablespoon (about 20 g) of filling into balls and set them on a baking sheet.

Chill at least 20 minutes, better an hour or more, until very firm; re-roll misshapen balls after chilling if wanted.

Chop the chocolate into small even pieces (skip if using chips) and put in a heatproof bowl with the coconut oil.

Melt in the microwave in 30-second bursts, stirring between, or over a pot of simmering water without the water touching the bowl, stirring until mostly melted.

Dip each ball on a skewer into the chocolate, leaving part exposed; wipe excess off the bottom and set on the baking sheet. Re-chill balls that get soft, and rewarm thickened chocolate 20 seconds in the microwave.

Optionally smooth over the skewer hole with a small knife.

Chill to set the chocolate. Keeps in a sealed container in the fridge up to two weeks.