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Place the peanuts into the container of a food processor. Add in the brown sugar, butter, vanilla, cinnamon, and salt.
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Put the food processor container onto it’s base and blend for about 1-2 minutes. Remove the lid and scrape the sides of the food processor with a spoon. Blend again until the chunks are close to smooth. Add the powdered sugar to the peanut butter and blend again until no chunks or pieces are left.
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Transfer the peanut butter to a bowl and refrigerate for 1 hour.
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Remove the peanut butter from the refrigerator. Using a teaspoon, scoop out enough peanut butter to form a small ball. Dust your hands with powdered sugar and roll the ball around between your palms to form a small ball and set it on a plate lined with parchment paper. Repeat with the rest of the peanut butter.
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Transfer the peanut butter balls back into the refrigerator to chill for at least an hour.
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Fill a small saucepan about half way full with water. Put it on the stove top over medium heat
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Place a clean heat safe bowl on top of the pan. Break the chocolate into pieces and put it in the bowl. Allow it to slowly melt the chocolate, stirring occasionally with a whisk as it does. Continue until all the chocolate has melted down and become smooth when stirred; approximately 10-12 minutes.
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Remove the peanut butter balls from the refrigerator. Using a toothpick, pierce the peanut butter and dip them into the melted chocolate making sure that all but a small circle on top of the ball is covered completely. Place the finished buckeye onto a clean sheet of parchment paper and smooth the hole from the toothpick out. Repeat with the rest of the peanut butter balls and chocolate.
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Transfer the buckeyes to the refrigerator to cool and let the chocolate harden. When the chocolate has firmed up, place the candies in a seal-able container and keep in the refrigerator for a week.